An 'Iberico' ham is fundamentally different from a 'Serrano' ham because the pig used is a different type - the black-footed, Iberian pig. The properties of the meat produced by this pig are what gives Iberico ham it's highly sought-after characteristics: a richer, darker colour; a stronger, more complex flavour; fine veins of delicate fat running through the meat etc.
This ham is brought to market in the 2nd year after slaughter, which means it has been cured for 24 months. The longer a ham cures, the longer it has to develop the exquisite flavours and textures typical of Ibericos.
Open approximately 1 hour before serving and allow to reach room temperature.