What are the different parts of an Iberian ham?

May 27, 2025

Behind every Iberian ham there is a world of tradition, technique and knowledge. Although at first glance it may appear to be a uniform piece, the truth is that each part of the ham offers different flavors, textures and uses. Knowing these areas is fundamental both for correct slicing and for enjoying all its qualities to the maximum.

In our family ham shop, with more than 65 years of experience in the cutting and selection of Iberian hams, we know that no two slices are the same. That is why today we explain the different parts that make up an Iberian ham and what you can expect from each one of them.

1. The mace: the juiciest and most appreciated part.

The maza is the largest and meatiest part of the ham, located on the outside, just below the skin and the main fat. It is the easiest part to cut and, because of its exposure to the air and its higher infiltrated fat content, it is usually the juiciest, tastiest and most aromatic.

When a ham starts in this area, you get wide, shiny slices with that perfect balance between meat and fat that characterizes quality Iberian ham. Ideal to enjoy raw, at room temperature, and let it melt slowly on the palate.

2. The contramaza: more cured, with a more intense flavor.

The contramaza is located on the opposite side of the mace. It is a narrower and less fatty part, which makes it more cured and with a firmer texture. Its flavor is somewhat more intense, more “dry” to the taste, but equally delicious.

Many people prefer this part because it offers slices with character, with a more marked point of salt and curing. It is also highly appreciated for dishes or preparations where the more concentrated flavor of Iberian ham is sought.

3. The stifle: less fat, more complex cut.

The stifle (also known as the “buttock”) is the part opposite the malleus and is located next to the femur bone. It is the area with the least infiltrated fat and, therefore, the driest.

It is recommended to start with this part of the ham if it is expected to be consumed slowly, to prevent it from drying out. Although its cut is more complex and the slices are smaller, its flavor is still excellent. It is ideal for those who prefer a firmer texture and a more mature taste.

4. The shank: intense flavor and fibrous texture.

The shank, located in the part closest to the hoof and the knuckle, has a more fibrous and marbled texture. It is not the easiest part to cut, but it is one of the tastiest.

This is a highly valued area for its powerful flavor and versatility in cooking. As it has a very marked muscular structure, it can be used both in thin slices and in small cubes.

5. The tip: tasty fat and deep aroma

The tip is located at the end opposite the hoof, near the hip bone. It is one of the fattest areas of the ham and, therefore, one of the tastiest.

Its meat is dark, juicy and with a very deep aroma. Although it requires some dexterity when sliced, its slices are intensely aromatic and highly appreciated by lovers of ham with character.

6. Bone and fat: they also have their value.

Once all the meat has been used, there is still a lot of value in the bone and fat of the ham. The bone can be cut into pieces for use in broths or stews, as it provides an unmistakable Iberian flavor.

White fat (not yellow) can also be reused: it is ideal for flavoring dishes such as legumes, rice or even as a base for cooking fried eggs or vegetables.

Conclusion: one ham, many experiences

As you can see, an Iberian ham is much more than a piece of cured meat. Each of its parts offers a unique experience, with different nuances and textures. Knowing how to identify and take advantage of them is key to enjoying this emblematic product of our culture to the fullest.

In our ham shop in the center of Madrid, we help you not only to choose the best ham, but also to cut and preserve it correctly, explaining how to enjoy each part. Because more than six decades of experience have taught us that a good ham is honored with knowledge and passion.