{"id":1927,"date":"2021-10-29T16:30:46","date_gmt":"2021-10-29T16:30:46","guid":{"rendered":"https:\/\/jamonesibericoseu.eu\/el-jamon-iberico\/"},"modified":"2024-09-11T16:26:44","modified_gmt":"2024-09-11T16:26:44","slug":"iberian-ham","status":"publish","type":"page","link":"https:\/\/jamonesibericoseu.eu\/en\/iberian-ham\/","title":{"rendered":"Iberian Ham"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/jamonesibericoseu.eu\/wp-content\/uploads\/2021\/11\/Partes-EN-scaled.jpg” title_text=”Partes EN” show_in_lightbox=”on” _builder_version=”4.16″ _module_preset=”default” width_last_edited=”off|desktop” module_alignment=”center” global_colors_info=”{}”][\/et_pb_image][et_pb_text admin_label=”Video” _builder_version=”4.16″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

<\/a><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.16″ _module_preset=”default” text_font_size=”16px” header_font=”|700||on|||||” header_text_color=”#a31c27″ header_2_font=”|700||on|||||” z_index=”500″ global_colors_info=”{}”]<\/p>\n

Parts of the Iberian Ham<\/h1>\n

The Iberian Ham is divided into five distinct parts, each with different flavors and texture characteristics.<\/strong>[\/et_pb_text][et_pb_text _builder_version=”4.16″ _module_preset=”default” text_font_size=”16px” header_font=”|700||on|||||” header_text_color=”#a31c27″ header_2_font=”|700||on|||||” header_2_text_color=”#a31c27″ header_2_font_size=”30px” background_color=”RGBA(0,0,0,0)” z_index=”500″ sticky_limit_bottom=”body” global_colors_info=”{}”]CA\u00d1A<\/strong><\/p>\n

It is the narrowest part and closest to the hoof. The ca\u00f1a meat of is more fibrous <\/strong>and a bit harder than the rest. You can get a lot out of it with the right cut. It can also be used to prepare broths.<\/p>\n

JARRETTE<\/strong><\/p>\n

Characterized by a more intense flavor, the meat is darker, fibrous and cured. Very juicy and of very good flavor when cut in cubes. It is located between the mallet and the leg.<\/strong><\/p>\n

MAZA<\/strong><\/p>\n

It is where the most meat is found and is very tender and juicy.<\/strong> The veins in the fat is more noticeable in this area. This is the part of the Iberian Ham<\/strong> that has the most meat and is characterized by its excellent sensory properties<\/strong> that make it even more appetizing. This is the most appropriate part to start cutting the Ham.<\/p>\n

BABILLA<\/strong><\/p>\n

This is the most cured and leanest area of the Ham.<\/strong> It is where the cutting is continued, once the maza<\/em> has been consumed. The meat of the \u201ccontramaza\u201d is characterized by being extra cured and having a more intense flavor.<\/strong><\/p>\n

\u00a0<\/strong>PUNTA<\/strong><\/p>\n

It is the area with the most flavor and succulence.<\/strong>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

<\/a>Parts of the Iberian Ham The Iberian Ham is divided into five distinct parts, each with different flavors and texture characteristics.CA\u00d1A It is the narrowest part and closest to the hoof. The ca\u00f1a meat of is more fibrous and a bit harder than the rest. You can get a lot out of it with the right cut. It can also be used to prepare broths. JARRETTE Characterized by a more intense flavor, the meat is darker, fibrous and cured. Very juicy and of very good flavor when cut in cubes. It is located between the mallet and the leg. MAZA It is where the most meat is found and is very tender and juicy. The veins in the fat is more noticeable in this area. This is the part of the Iberian Ham that has the most meat and is characterized by its excellent sensory properties that make it even more appetizing. This is the most appropriate part to start cutting the Ham. BABILLA This is the most cured and leanest area of the Ham. It is where the cutting is continued, once the maza has been consumed. The meat […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-1927","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/1927","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/comments?post=1927"}],"version-history":[{"count":7,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/1927\/revisions"}],"predecessor-version":[{"id":8996,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/1927\/revisions\/8996"}],"wp:attachment":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/media?parent=1927"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}