Parts of an Iberian shoulder: names, bones and slicing areas

Paleta comes from the front limb. Separate serving-area names from the supporting bones: a cutting area is not an independent anatomical cut.

What you can see outside

The hoof is at the end and the shank is the narrow area that helps orient the piece in its stand. The broad area holds much of the muscle. Do not identify Iberian percentage by hoof or treat a photograph's size as a product measurement.

Maza, contramaza and jarrete

Maza and contramaza name the working faces; punta and jarrete describe ends and areas near joints. Common names may vary: point to the area in a photo of your piece when asking for help. Tendon-adjacent portions may feel different and produce shorter slices without being defective.

These are not hind-leg bones

The scapula or shoulder blade belongs to the shoulder region; the humerus continues into the upper limb and radius and ulna into the forearm. This layout explains why a hind-leg cutting route should not be copied. Do not cut against bone or identify it by pushing the long knife.

The selection follows the Jamones Paco Heredia catalogue. Editorial photographs illustrate formats; check the collection for current products and their details.

Why knowing the areas helps

It helps request a demonstration, plan small slices and explain texture changes. It does not calculate fixed yield or guarantee one flavour for all shoulders. Before turning, put the knife aside and refix the stand; ask for practical help if the contour is unclear. Editorial photos accompany the text, not an anatomical diagram.

Continue your selection

Check category, weight, format and storage on each listing. Compare hams, shoulders, sliced packs.

Sources and checks

Institutional and technical reference.