OUR HAMS
Ham carving.
Learn how to get the best out of your ham with our master ham carver.
STAGES IN THE LIFE OF A HAM
Discover the curing times of Iberian Legacy Ham.Iberian grain-fed ham
Cured for a minimum of 24 months.
Iberian grain-fed ham
It is the premium part, the animal's rear leg, the most appreciated. It is cured for a minimum of 24 months. This long period in the bodega, together with the characteristics of Iberian pigs give it its unique intense aroma and flavour.
Iberian grain-fed pork shoulder
Cured for a minimum of 12 months.
Iberian grain-fed pork shoulder
This is the piece that comes from the animal's front leg. It is cured for a minimum of 12 months, needing less time as it is smaller than the ham, and so it has a more intense flavour than ham due to the larger amount of fat it contains.
DO YOU KNOW THE PARTS OF A HAM?
Pezuña
Pezuña
Codillo
A more fibrous part with an intense flavour. Ideal for cutting up into titbits for tapas or for use in cooking.
Maza
This is the part with the largest quantity of ham, the “broadest” part. It is very eye-catching and has the most marbling, and from it we obtain the juiciest slices.
Babilla
This is the most cured part of the ham, with less fat infiltration. It usually has a more intense aroma and flavour. This is the “narrowest” part of the ham.
Punta
This is the “end” part of the ham, from which one obtains the slices or titbits, with a more intense and complex aroma and flavour thanks to its large amount of marbled fat.
Where to start?
- If you plan to eat it right away, best start from the Maza (the broad part).
- If you want to consume it slowly, over more than one week, start from the Babilla (the narrow part).
YOUR OPINION COUNTS
YOUR OPINION IS IMPORTANT TO US
