Experts agree that enjoying a Joselito ham is a ritual. It is essential to know which pieces to buy and what their characteristics are, but above all, it is very important to know what part of the ham we are going to enjoy in what moment, since this will allow us to consume it in the best way.
It could be said that the ham is divided in five parts, each with different characteristics and qualities, but all with that special flavor of Iberian ham raised in the fields of the pasture.
The drumstick is in the upper part, when we place the ham with the hoof facing up. This part has the highest amount of meat, is the widest and has the most fat. It is the largest of all the pieces and presents a large carving surface that must always be followed in the direction of the muscular fibers.
The ‘contramaza’, on the other hand, is the part of the piece that is opposing the drumstick. It is especially flavorful, but due to its lower fat content it is more fibrous and has a firmer texture. Normally, it is more cured and because of this, it has a greater consistency.