Jamón Ibérico is the great ham of Spain. These ham masterpieces are hung to cure for at least two years in the mountains of Spain. This extended curing creates an intensely flavored, beautifully marbled ham.
This is the end piece of Ibérico ham. Slice thinly and serve your jamón at room temperature with a fine wine to display its full flavor.
Jamón Ibérico comes from Ibérico pigs that eat grain and live on small farms in the Salamanca region - these are not the 'Ibérico de Bellota' hams from animals that live free on the Dehesa range lands, feasting on acorns. They are the same type of pig, but with a different lifestyle.
This end piece is covered with a layer of flavorful fat. The fat keeps the ham fresh and juicy, and can be used for cooking once the ham is sliced.