Which are the genuine Acorn Iberian Ham parts?
There are just a few undiscovered mysteries about the pure Acorn Iberian Ham, and we can just surrender to its flavor and its sensorial experience that involves tasting this delicacy. But, to let to know which is the perfect way to try it out, it is important to understand the parts of the Ham, this will help us to take more benefits from our piece and to cut it correctly. Ham has different parts, and each one of them has their characteristics that turn it suitable for the slicing or restrict it only for ham chopped.
It is the richest part of the ham as it contains the greatest amount of meat from the piece. It is tender, juicy and delicious because it holds a considerable amount of fat. It is the most profitable part of the ham.
It provides less meat than MAZA since it is located next to the femur and the coxal bone. Its juiciness is less than in the MAZA and CONTRAMAZA, and it is recommendable to start from this part if the intake takes an extended period, this way we assure to enjoy it in the best conditions.
Located away from the claw, it is the juiciest part, but if it does not have the correct amount of fat covering it, it could get salty.
It is one of the hallmarks from the pure Acorn Iberian Ham. It is used in many homes and restaurants to make soup because once it boils, produces a great flavor. To get to know this part, will ease you in the utilization and the cutting of a pure Acorn Iberian Ham and will make you enjoy it even more and to get the best benefits from your piece.