Iberian ham is one of the star products of our country’s gastronomy. It combines quality and tradition, following an artisan process that is carefully crafted down to the last detail, and which is valued both within and beyond our borders. 

The piece of ham is defined as the hind leg of the adult pig after undergoing various processes such as salting and curing. 

But we are going to learn more about it, starting by analysing its morphology. Do you want to learn what the parts of the Iberian ham are and what they are called? We will tell you now.

In an Iberian ham we can distinguish: 

  • The Maza: This is the widest part of both the ham and the shoulder, and the one that offers the greatest benefit, because it has a large amount of meat and fat infiltrations in the muscle. The meat and fat reach their perfect position and proportion in this area. The colour of the meat is deep red, turning pinkish as it approaches the outer part close to the fat. It is considered the best and richest part of the piece; its meat is more tender and tastier.
  • The Tack: It is located next to the rump; it is a narrow area with a large amount of fat. It is the most cured part and is characterised by the large amount of fat between the muscles, which is why it is said to be very tasty.
  • The stifle: This is the opposite part of the maza. It is a very narrow area and has less meat and fat due to less fat infiltration. It is the most cured part of the piece.
  • The point or hip: This is the part opposite the hoof and joins the pig’s leg to the body. It has a higher proportion of fat than meat and is very tasty due to its numerous infiltrations.
  • The shank: It is between the tibia and the fibula of the animal, and is the most fibrous part of the ham, perfect for cutting into small cubes, for many it is usually the best bite for its intense flavour and texture.

H2: Experts in Iberian Ham Legs

100% Iberian Acorn-fed Ham is the jewel of Spanish gastronomy and of our Drying Room.

It comes from our 100% Iberian suckling pigs, selected specifically for being the ones with the best characteristics to produce Iberian ham. At Juan Pedro Domecq we are not just ham producers, we are farmers. Our pigs live in freedom in our Dehesas, feeding on what nature provides them with, especially acorns, which they eat during the almost 4 months of montanera that they enjoy.  

Our 100% Iberian acorn-fed hams are produced and cured in a completely artisan and natural way in our cellars for a minimum of 42 months. All our hams are monitored individually and constantly, which allows us to guarantee quality and homogeneity

Our 100% Iberian Bellota Ham has twice won one of the so-called Food “Oscars” as the Best Delicatessen Product of the Year and Best Imported Product, according to the “Great Taste Awards”, the most prestigious annual gourmet food competition in Great Britain.  Our ham, in each of our participations in this competition, has achieved the 3 Stars, the highest score awarded by the “Guild of Fine Foods”, the main gourmet products organisation in Great Britain, which shows the excellent quality and regularity of the product.

Over the years, the company has achieved worldwide recognition. Our products can be sampled in 5 Star Hotels, Michelin Star Restaurants, and in many of the best Gourmet Shops throughout Europe, as well as in Asia and America.

H3: Delicacy and quality craftsmanship

At Juan Pedro Domecq we are committed to craftsmanship and our process is fundamentally based on tradition. We are artisans of Iberian ham and livestock farmers, we control the process from start to finish, maintaining tradition and the strictest quality control in each of the phases. 

H2: Buy Iberian ham leg to your liking

Visit our website www.jamonesjuanpedrodomecq and find the piece that best suits you. You can choose the weight of the piece that best suits your needs: 6.5kg-7.5kg or 7.5kg-8.5kg.

Cut it directly at home and enjoy 100% Iberian acorn-fed ham at its best, freshly sliced!

Remember that to cut the ham correctly you will need a good ham holder that holds the ham securely and stably, and at least two different knives: a strong knife to open the ham and peel off the rind, and a ham knife, long, flexible, and very sharp. On our website you can also equip yourself with the utensils for slicing at home.

Also take into account how you are going to open the ham, if it is going to be consumed over a long period of time, do it through the stifle, which is the narrowest and least fatty area, otherwise it will dry out sooner. Remember to cover it with some slices of the bacon that you removed when cleaning it and with a cloth to optimise its preservation. If you think it is going to be eaten quickly, open it by the mace and enjoy it from start to finish! On our website you will find all the information about the cut you may need.

H3: Taste our Iberian hams to your liking

Although our 100% Iberian acorn-fed ham is a delicacy on its own, with no need for an accompaniment, it has a great place in many dishes in our cuisine.

On our website you can read some examples of recipes that you can make at home with this exclusive product, worthy of the most demanding palates. 

Many of the most renowned chefs in our country make this product the undisputed star of dishes and recipes that are hard to forget.

If you want to add a twist to your dishes and surprise with an exquisite flavour, be sure to read our recipes for: broad beans with ham, melon cream with shavings of Iberian ham, artichokes with diced ham, etc.