| - Reproducing
For thousands of years, humans have been breeding pigs for food. The many uses of pork and pork products spread throughout Asia and eventually reached Europe where techniques for curing and preserving pork became increasingly popular due to the lack of refrigeration. With the exception of Antarctica, pork can be found on every continent.
- Systematically cutting
There are many styles on how to cut such ham like Jamon Iberico. Once the piece is suitably positioned, a deep and circular cut should be made around the whole bone as this makes later cuts and slices easier to extract. The fat that is taken out can be used later to cover the surface of the cut to stop it drying out. But, you must remember what are the safety tools you can use for such ham like this.
Slices can be cut once the meat of the jamón has reached. These should be as small and fine as possible. The cuts should be made lengthways, from the hoof to the far edge, from up to down, covering almost the entire surface in order to blend the most succulent part in the middle with the more cured and tasty outside layer. The surface of the cut should be smooth. When the bone has been reached, the ham should be turned around and the same process repeated.
The Jamon Iberico must always have a clean and shaped edge as this prevents any unpleasant tastes and unnecessary cuts. Every details of cutting must have examined just like we carefully cut something in our individual kitchen. When you stop cutting slices off a ham, you should keep the cutting area protected in order to ensure its perfect conservation. The hams own lard or fat is the best protection. First, rub the cutting surface with a piece of fat you have previously cut off the ham, and then cover the entire cutting area with the remaining excess off-cuts. After covering the entire cutting surface with bits of fat, cover the ham with a cloth.
- Different parts of the ham
Different parts have their own unique nature and quality. That's the reason why it's given different name for its different part.
• La caña. It is the part closer to the hoof. The narrower it is the more Iberian race purity the pork has.
• El jarrete. Next area down to the "caña", it provides a very fibrous but very chewy ham.
• La maza. It is the more fibrous and inflitrator part. It contains different slices ham kinds, depending on it is sliced at the central part, the laterals or the tip.
• La contramaza. A more fibrous and darker tonality part, highly aromatic.
• La punta. Traditionally has been used to cut ham cubes, because it contains very sabour and juicy meat.
• La babilla. It is delimited by the femur and coxal bones. It contains less quantity of ham.
You can have picture, videos, and more information in How to Choose the Jamon Iberico Parts in Slicing
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Similarities and Differences Between Presunto Ham and Jamon Iberico
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