Parts of Ibérico Ham
The Iberian Ham is divided into five distinct parts, each with different flavors and texture characteristics.
Shank
It is the narrowest part and closest to the hoof. This meat is more fibrous and a bit harder than the rest. It is ideal for proper slicing and is often used for broths.
Thich end
This section of the Jamón Ibérico contains the most meat. It is known for being tender and juicy, with a marbling of infiltrated fat that enhances its flavour. Due to its high quality and excellent sensory properties, it is recommended as the starting point when cutting the Ham.
Hock
Located between the thick end and the shank, this section features dark, fibrous, well-cured meat with an intense flavor. Best enjoyed cut into small cubes.
Narrow end
It is the most cured and leanest part of the ham. This is where the slicing continues once the maza has been consumed. This meat iis known for being more cured and having a more intense flavor.
Flank or Knuckle
The most flavorful and juicy part of the ham.