Slicing Iberian Shoulder.
There are three areas of the shoulder: the thickest side (maza) - the most succulent and most back fat infiltrated part; the lower third (contramaza) or stifle, which is tastier, leaner and more firm-bodied; and the hock (codillo), which is smaller and has less meat than in the ham.
The slices from the thickest side (maza) have a greater percentage of infiltrated fat and back fat and are the most visually appealing part of the piece. Slices from the lower third are more cured and have less marbling.
To begin slicing the most visually appealing and most succulent part, position the shoulder on the ham holder with the hoof upwards.
Slicing the Thickest Side (maza):
1º.- Place the shoulder on the ham holder with the hoof upwards and make a transversal cut at the highest part of the hock (codillo) until you reach the bone. Then, mark the bone with the large rind peeling knife, surrounding it with the cutting edge of the blade. Use the same knife to peel the rind off the part you are going to cut and set aside a couple of back fat slices to cover the shoulder.
2º.- When peeling the rind and removing the yellow fat, leave some back fat covering the muscular part. Don’t forget that it is better to clear away only what is necessary if you aren’t going to cut the entire piece.
3º.- Begin slicing from the highest part of the shoulder in parallel to the longitudinal axis of the piece. After slicing a few slices, the "blade" or “shoulder blade” appears.
Because of its flat morphology, to separate the loin from the bone insert the knife between the surface and the loin. This way, the slices will come off as you continue slicing. You have to do this when you cut the thickest side (maza) as well as the narrowest side (contramaza). This is what is most difficult about slicing the pig’s front leg.
4º.- If you continue slicing, you will see the bone appear in the middle that joins the shoulder blade to the ham shank. Mark it with the small boning knife and separate the bone from the loin. The important thing is to keep the cut straight.
When the whole bone appears or you are not able to continue slicing straight, turn the shoulder and begin slicing the narrowest side (contramaza).
Slicing the Narrowest Side (Contramaza):
1º.- Begin slicing just as you did with the upper part from the highest part of shoulder, from the hock (codillo) to the abanico (meat on the ribs) bone. Slice straight and perpendicular to the cut you made in the thickest side (maza).
2º.- The narrowest side (contramaza) has less meat. As you begin to slice in this area of the shoulder, you will again be impeded by the bone. Do the same procedure of marking the bone and separating it from the loin. Cut until you can’t get even slices. It’s important to be patient as it’s the best way to enjoy slicing and get the best slices.
Using Every Last Bit:
When you can’t get any more even slices by slicing straight because of the bones, you can slice the shoulder laterally and obtain a few more portions. If you prefer, use the ham remaining on the bone to make Iberian dices. It’s a very tasty snack.
The bones are a much appreciated traditional ingredient used to flavour stews, soups and broths. If you saw off the bones in chunks the size of a medium fist, you can freeze them at home to use them at different times. A trusted butcher can cut them safely.