Jamón de Jabugo

1. Must clean the piece previously, removing the skin and the excess of bacon so that it can be begun to cut without difficulty. The eliminated pieces of bacon should be conserved for, once concluded the court task, to cover the ham part that is to the air, for a good conservation.

2. CONTRAMAZA: It is the part that is presented with the hoof down. It is narrow and soon you arrives to the bone, with smaller covering of fat.

3. TIP: It is the opposed part to the hoof. He/she offers a cut of scarce journey, of which small lonchas usually obtains. It is generally the part more appreciated in tasting.

4. MACE: It is presented with the hoof looking up. It is the widest and juicy part and with bigger covering of grasa. he/she Offers a great court surface, what will allow us to obtain a better yield.
The cut will be made gently but with pulse strong, down, following the sense of the muscular fibers and taking care of retiring the hand that doesn't always hold from behind the knife of this.

The ham of JABUGO is rich in proteins, match and calcium and it contains, also, appreciable quantities of iron and vitamins B1 and B2.

It is a slight and digestive food. Its composition in fatty acids is very balanced and its consumo helps to diminish the cholesterol, to contribute abundant lípidos insaturados.

The ham of JABUGO is present for millennia in the diet of the mediterranean countries that have one of the highest hopes of life.

Conservation
As him but normal it is not to consume the piece once and for all, we should cover the parts to the air, with the spare bacon or with a cloth not very dense. The ham should be in a dry place, well ventilated and ambient temperature, far from colds or extreme heats.
How to cut
The consume form requires a correct cut and by hand, to obtain very fine, almost transparent slices. It is recommended to use a jamonero. The cut should be carried out with a very sharp knife, of narrow and long leaf, for this order: