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Montanera
| Глоссарий терминологии в производстве хамона |
The period from autumn to the end of winter during which ibérico pigs reach their final weight dining on the grasses and acorns of the dehesa.
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Babilla or contramaza, английский
The rump end of the ham, where the meat contains the most fat. this part is exposed for slicing when a whole ham is placed in the holder with the hoof facing down. la babilla is the part delimited between the femur bone and the coxal, and contains less meat than the part of the maza. it is recommended to start cutting ham in this part in order to preserve and to take advantage of the ham piece.
La contramaza, английский
The opposite part to the maza, this is the narrowest part of the ham and therefore the most cured, it is the part that contains the least proportion of fat.
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