MONTE NEVADO HAM PARTS

The different parts of Monte Nevado ham stand out for their wide variety of nuances in texture, flavor, and color, offering a unique gastronomic experience in every slice.

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Ham is one of Spain’s most treasured culinary delicacies, and understanding its different parts is essential to fully appreciate its qualities. The *maza*, the largest area of the ham, is known for its juiciness and rich flavor due to higher fat content, while the *babilla* (or flank) is leaner, offering delicate flavors and a firmer texture.

Another crucial area is the "punta" or tip, known for its concentrated flavors and aromas due to a longer curing process, providing a uniquely powerful gastronomic experience. The "codillo" or shank, close to the bone, has a slightly tougher yet intensely flavorful meat, ideal for enjoying diced or in hearty dishes.

Finally, the "caña" (shank area) and hoof provide important clues about the ham's quality, breed, and authenticity. A slender shape and dark hoof color indicate Iberian purity. Together, these parts highlight why Monte Nevado ham is revered for its culinary tradition, exceptional quality, and unmatched gastronomic excellence.

Monte Nevado ham parts