That part of the hip bone that is visible where the ham is not covered by the rind.
Dried skin of the pig covering the whole ham (with the exception of the cut). After maturing, the rind is dry and compact, and provides natural protection for the product.
Side of the leg of ham corresponding anatomically to the pig’s buttock.
Part of the ham opposite to the rump.
The narrowest part of the ham, excluding the trotter.
Streaks of intramuscular fat visible in the lean part of the ham. This term does not include the fat surrounding the flesh externally.
HEAD OF THE FEMUR
Round-shaped end of bone protruding from that part of the ham not covered by the rind.
The part of the ham at the end opposite to the shank.
Mixture of lard (pig’s fat), salt, pepper and cereal derivatives (flour). It is applied towards the end of the maturing stage to that part of the ham that is not covered by the rind, in order to protect it.
See “stucco”. This mixture is similar to “stucco”, but with a smaller proportion of flour. It is applied at the beginning and during the course of the seasoning process to that part of the ham that is not covered by the rind, in order to protect it and, at the same time, to soften it, preventing the underlying flesh from drying out.
The end part of the pig’s leg, i.e. the “foot”.