you may know....
- Jamón: product obtained from the pigs´ back legs after the salting and curing process.
- Jarrete o codillo: : the top part of the calf. In this part, the meat is tougher and fibrous and it offers different flavours. It tends to be used for cutting it into small ham cubes.
- Maza: it is the juiciest part of the Iberian ham which has most fat infiltration. The tastiest and most tender meat is obtained from here.
- Contramaza: the thinnest part of the ham which is normally most cured.
- Punta: Very juicy part of the ham where most fat accumulates.
- Babilla: The bottom. It has got less amount of meat than in the “maza”
cutting manual
To enjoy a Blázquez ham, first it should be appropriately cut. Some thought should be given to the parts comprising a Blázquez ham 
or shoulder 
and the correct way to arrange it before being tasted and fully enjoyed.
1.- Fit the ham tightly in the clamp (jamonero). This device is made to facilitate the cutting and firmly secure the ham.
2. Skinning. During this phase, remove any fat from ham and all the hard skin built up during the drying and curing process. The first cut is perpendicular to the foot. Then, make two tangential cuts on both sides. If the ham is to be consumed over a short period of time, all of it should be skinned.
3. If the product will be eaten quickly, place the “maza”(main part) 
upwards which is juicier and more infiltrated. For slower consumption, it is recommended to start with the stifle area 
, so that the meat will not end up being too dry
4.- To make the cut, use a special ham-cutting knife with a long, narrow, flexible blade. For skinning another type of knife is used, this time with a short stiff blade.
5.- Cuts should always be parallel to each other and leave a flat surface, no cavities or bands, following the arrows of the drawing.
6.- The slices should be wafer thin, almost transparent. They must follow the width of the meat and should not be longer than 6 or 7 centimetres. When the main part is cut, slices from the central area should be mixed with those of the upper foreleg. As for the arrangement of the slices on the plate, only one layer should be set out, and if any only slight overlapping between them.
7.- Finally, trim down to the bone which can now be cut up into small to irregular pieces for stews or for making a rich flavoured stock, with excellent results.
