2. CONTRAMAZA

 

It is the part that is presented with the hoof facing down. It is narrow because it soon reaches the bone, with less fat coverage, although it is especially tasty.

 

3. TIP

 

It is the area opposite the hoof and the extreme part of the piece. It offers a short cut by hand, from which small slices are usually obtained. It is generally the most appreciated part of tasting.

 

4. MAZA

 

It is presented with the hoof facing up. It is the widest and juiciest part with the highest fat coverage. It also offers a large cutting surface, which allows it to obtain greater performance.

The cut will be made gently but with a firm pulse, downwards, following the direction of the muscle fibers and taking care to remove the hand that does not always hold the knife behind it.

Tips for cutting boneless ham

It is the most widely used form for export from Spain, mainly due to the ease it offers for cutting by machine. This ham has been made in the same way as ham with bone, although the bone has been removed at the end of the maturing process and before packaging.

 

1. PEELED AND DEGREASED

 

If the ham is not already peeled and defatted, it should be done as a previous step to its mechanical cutting. The defat must be superficial so that there is always a sufficient layer of fat so that the lean is not unprotected

 

2. PREPARATION OF THE CUT

 

Before placing the ham in the cutting machine, the piece will be divided. The cut can be done in two ways:

• Longitudinally, from the knuckle to the tip or vice versa

• Crosswise, from the hub to the tip (see photo)

 

3. Sliced

 

Before placing the piece in the cutting machine, the blade will be adjusted. Subsequently, the ham will be cut trying to make the resulting slices very thin.