The cut

Of iberian ham

It is important to know the parts of a piece in order to get the most out of each ham and shoulder

Caña

Very fibrous. It is usually cut into tacos for tapas or stews.

It’s the hardest and most fibrous part. It is usually cut into tacos for tapas or stews.

More cured than the maza, so it is a less juicy area, with more subtle aromas. It is recommended to start cutting the ham around here.

It is the juiciest, tastiest and most aromatic area. From it the largest amount of slices is extracted.

Tasty for its high content in fat infiltration, although sometimes it can be somewhat salty.

Something more cured than the maza. Its cut is more difficult and slices are smaller.

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