Enjoy the taste of this this is a 50% line, Fermin crosses a 100% Ibérico pig with a 100% Duroc pig.
This Iberico ham as an exquisite flavor mildly salted flavor.
Cutting of the ham: remove the layer of fat from the top and the sides of the jamón/ham until the meat is exposed. Trim the fat as you slice. Cut small, very thin slices, including some of the fat which holds much of the flavor. Remember to slice downwards with the knife and its best to use a long sharp knife.