This is probably the type of Jamón Ibérico you enjoyed at a tapas bar in Spain. Its bone-less format makes it easier to slice with virtually no waste.
It is made from the wonderful cerdo ibérico pigs that are finished on a diet of grain, not on acorns. Since these pigs were born a little bit too early or too late in the season, they aren't as lucky as their cousins who free-range time in the dehesa forests. They enjoyed a different diet than the Ibérico de 'Bellota', who spend free-range time feasting in the 'dehesa' forests on tasty acorns.
Jamón Ibérico is an artisan ham, from the same genetic stock as the rare ones. Both are 'pata negra' hams from certified Iberian hogs, sacrificed and cured in the village of La Alberca by Embutidos y Jamones Fermín.
This Boneless Jamón Ibérico is cured for approximately 24 months, rather than up to three years for the rare Jamón Ibérico Bellota.