page_title: Cut of pork
section_title: Legs or hams
hierarchical_section_title: Cut of pork / Cuts / Legs or hams
caption_attribution_description: Español: Jamón ibérico Setúbal, Portugal English: Jamón ibérico, Setubal, Portugal. Dry-cured ham from Spain made from the black iberian pig. Русский: «Хамон иберико» — сыровяленый свиной окорок из чёрных испанских свиней, установленный на подставке «хамонера».
context_page_description: The cuts of pork are the different parts of the pig which are consumed as food by humans. The terminology and extent of each cut varies from country to country. There are between four and six primal cuts, which are the large parts in which the pig is first cut: the shoulder, loin, belly and leg. These are often sold wholesale, as are other parts of the pig with less meat, such as the head, feet and tail. Retail cuts are the specific cuts which are used to obtain different kinds of meat, such as tenderloin and ham. There at least 25 Iberian pork cuts, including jamón.
context_section_description: Although any cut of pork can be cured, technically speaking only the back leg is entitled to be called a ham. Legs and shoulders, when used fresh, are usually cut bone-in for roasting, or leg steaks can be cut from the bone. Three common cuts of the leg include the rump (upper portion), centre, and shank (lower portion). The ham of Iberian pigs is known as jamón.
caption: A carved jamón.
exif: {"Image Make": "Canon", "Image Model": "Canon EOS 5D Mark II", "Image XResolution": "240", "Image YResolution": "240", "Image ResolutionUnit": "Pixels/Inch", "Image DateTime": "2012:07:15 21:57:33", "Image Artist": "Diego Delso (in Commons Project: User \"Poco a poco\")", "Image Copyright": "CC-BY-SA 3.0", "Image ExifOffset": "254", "Thumbnail Compression": "JPEG (old-style)", "Thumbnail XResolution": "72", "Thumbnail YResolution": "72", "Thumbnail ResolutionUnit": "Pixels/Inch", "Thumbnail JPEGInterchangeFormat": "878", "Thumbnail JPEGInterchangeFormatLength": "13884", "EXIF ExposureTime": "1/80", "EXIF FNumber": "4", "EXIF ExposureProgram": "Manual", "EXIF ISOSpeedRatings": "800", "EXIF SensitivityType": "Unknown", "EXIF ExifVersion": "0221", "EXIF DateTimeOriginal": "2012:05:08 12:19:05", "EXIF DateTimeDigitized": "2012:05:08 12:19:05", "EXIF ShutterSpeedValue": "790241/125000", "EXIF ApertureValue": "4", "EXIF ExposureBiasValue": "0", "EXIF MaxApertureValue": "4", "EXIF SubjectDistance": "37/25", "EXIF MeteringMode": "Partial", "EXIF Flash": "Flash did not fire, compulsory flash mode", "EXIF FocalLength": "40", "EXIF SubSecTimeOriginal": "97", "EXIF SubSecTimeDigitized": "97", "EXIF FocalPlaneXResolution": "5616000/1459", "EXIF FocalPlaneYResolution": "1872000/479", "EXIF FocalPlaneResolutionUnit": "2", "EXIF CustomRendered": "Normal", "EXIF ExposureMode": "Manual Exposure", "EXIF WhiteBalance": "Auto", "EXIF SceneCaptureType": "Standard", "EXIF BodySerialNumber": "4262104084", "EXIF LensSpecification": "[24, 105, 0/0, 0/0]", "EXIF LensModel": "EF24-105mm f/4L IS USM"}