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How to start an Iberian ham or Serrano ham: hoof up or down?

Choosing how to start an Iberian ham may seem like a simple matter, but in reality it is a decision that affects the conservation, the use and, above all, the experience of enjoying this exceptional product. If you are about to face the question: hoof up or down?, here you will find everything you need to know to make the best decision according to your needs.

The importance of how to start an Iberian ham or a Serrano ham

The cut of a ham not only influences its presentation, but also the quality of the slices and how it is preserved over time. Choosing between starting with the maza (the juiciest part) or the babilla (less fatty, but more cured) depends on factors such as:

The time you plan to take to consume it

If it is going to be consumed quickly, it is best to start with the maza to enjoy its juiciness first.

If it will take longer, starting with the babilla allows you to better preserve the fattiest and juiciest part.

The place where it will be stored

The orientation of the ham affects the exposure of the fat to possible dryness, depending on the conditions of the space (temperature, humidity, ventilation).

The use you will make of the ham

If you want to take advantage of each cut at its best, the order will influence the quality of the slices.

Starting an Iberian ham or Serrano ham Hoof up: start with the maza

When should you choose this option?

The maza, located at the top of the ham when the hoof is facing up, is the widest and juiciest section. This cut has greater fat infiltration, which gives it a more intense flavor and a soft texture.

Advantages of starting with the maza

It is ideal if the ham is going to be consumed quickly, for example, at family gatherings, parties or events.

The juiciness of the maza allows you to enjoy the ham at its best.

Being the most attractive part for the palate, the most appetizing part is used from the beginning.

Considerations

If consumption is slow, there is a risk that the maza will dry out before reaching the babilla.

It is essential to cover the cut surface well with slices of fat or a clean cloth to maintain its freshness.

Starting an Iberian ham or Serrano ham Hoof down: start with the babilla

When should you choose this orientation?

The babilla, located at the bottom when the hoof is facing down, is a narrower area and less infiltrated with fat. Its meat is more compact, and its flavor tends to be more cured, with a more evident salty touch.

Advantages of starting with the babilla

It is ideal if consumption will be prolonged, since it begins with the part that tends to dry out more quickly.

It allows you to keep the maza in optimal conditions to enjoy it later.

It is a practical strategy if you do not intend to consume the entire ham immediately.

Considerations

The babilla has less fat, so its slices may be less juicy.

It is important to have a sharp knife and cut accurately to extract thin slices that highlight the flavor.

What if you are not sure about the speed of consumption?

If you are not sure how long it will take to consume the ham, consider the following:

Start with the maza if

It is a special event and you want to present the juiciest part.

There are enough people to consume it in a short period (one or two weeks).

Start with the babilla if

You plan to cut slices occasionally for long-term home use.

You want to keep the maza in the best condition for as long as possible.

Tips for a perfect cut, regardless of how you start

Secure the ham: Use a stable ham holder and adjust the piece well to avoid movement during the cut.

Use the right knife: For a fine and precise cut, the ham knife must be perfectly sharp. Complement with a smaller knife to remove the rind and external fat.

Preserve moisture: Whether you start with the maza or the babilla, cover the exposed part with the ham's own fat or with a clean cotton cloth to prevent it from drying out.

Always cut parallel to the bone: This not only guarantees uniform slices, but also makes it easier to fully utilize the piece.

Conclusion: hoof up or down?

The answer depends on your needs and circumstances:

If you want to enjoy the ham at its juiciest point from the beginning, start with the maza and place the hoof up.

If you plan on eating it more slowly and want to prolong the quality of the ham, opt for the babilla and place the hoof down.

In any case, the most important thing is to enjoy the process. Cutting and tasting an Iberian ham is an art that is perfected with practice. Take your time, follow these tips and get the most out of this jewel of our gastronomy.

Posted in: Ham Cutting, Ham