A contramaza of ham is a piece of meat from the hind leg of the pig, specifically from the part opposite the maza. In other words, it is the portion of meat that remains after removing the mallet from the ham. The contramaza is also known as "babilla" or "back end".
This part of the ham has similar characteristics to the maza, such as its flavor and texture, although it can be a little leaner. The contramaza is highly appreciated in gastronomy and is used to prepare different dishes, such as sausages, stews, sautés or roasts.
This contramaza is made from Serrano ham from Duroc breed pigs, it is cured for 20 months . Thanks to the cold climate of Teruel, these contramazas are cured naturally, that is, in an open window, which means that they are not cured by salting and therefore are low-salt hams.