For generations the following ham parts have been tasted:

· La caña. It is the part closer to the hoof. The narrower it is, the more Iberian race purity the pork has.

· El jarrete. Next area down to the "caña", It provides a very fibrous but ver chewy ham.

· La maza. It is the more fibrous and inflitrator part. It contains different slice ham kinds,depending on it is sliced at the central part ,the laterals or the tip.

· La contramaza. A more fibrous and darker tonality part,highly aromatic.

· La punta. Traditionally has been used to cut ham cubes,because it contains very sabour and juicy meat.

· La babilla. It is delimited by the femur and coxal bones. It contains less quantity ham, that is why consumers are suggested to start the slicing at this part when the consume is not going on.

To different slicing areas correspond different ham savours:

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