It is delimited between femur and coxal bones. It contains a lower amount of ham, that’s the reason of why is recommended to begin by this zone when the consumption is not going to be prolonged.
Parts of the Ham
Knowing the different parts of an Iberian ham allows you to make better use of the product and better taste the different areas of the ham. Likewise, there are parts that are more suitable for direct consumption, sliced. And others that are more recommended in taquitos or cooked, such as; in croquettes, garnishes, etc.
It is the part next to the hoof. The more narrowness of that will denote the purity on the pig’s race and it’s a sign of quality.
Zone next to the ‘caña’, provides a very fibrous ham but easily chewy.
It is the most juicy and infiltrated part, it contains different kinds of slices depending on the cut zone: central zone, lateral or end.
It’s more fibrous and with a darker tonality, highly aromatic.
It is bounded by the femur and coxal bones. It contains less amount of ham and is more cured, so it is recommended to start with it when consumption is going to be prolonged.
The iberian cured ham from Jerez De Los Caballeros, gastronomic treasure of renowned worldwide prestige, finds in the province of Badajoz and its surroundings.
Municipality of Jerez De Los Caballeros
This privileged location gives to the pieces the aroma and flavour of the Sierra Suroeste pastures, and a singular and esencial microclimate for the perfect natural curation process of the iberian ham in our warehouses.
Delicatessen
Is therefore, this last factor, the key and distinguishing element, which has raised the Extremadura Iberian ham to the delicatessen cathegory. From exquisite product, unique in the world, because of its aroma, flavour and all its nutrients. A gastronomic treasure with the nobility and the prestige of a tradition perpetuated during centuries by the Extremadura masters of ham, that from The Iberico, we try to preserve and to take them to your table.
The wise combination of the next factors produces a sublime product.
- Iberian pure pigs: native race from Extremadura
- Raising in liberty and been feeded in ‘montanera’ (acorns)
- Handcrafted elaboration
- Extremadura unique climate
… ham ‘presunto’ of Spanish pig
from the famous Jerez De Los Caballeros
where fled from world Arias Montano…
LOPE DE VEGA
