–To make the most of the exquisite flavour of this delicacy, it is necessary to use a ham bracket or board, placing the ham leg with the hoof upwards if it will be entirely consumed during the same day, or with the hoof downwards for consumption during several days. With the long, narrow-bladed ham knife you first remove the outer rind of the ham and then you realize the cutting maintaining it horizontal. The cutting should separate very fine slices in order for one to best enjoy the ham-tasting.

–The fine and succulent slices of the Iberian pork ham are served in a plate in a single layer , in a room temperature of 21ºC. This temperature is ideal for the natural ham fat to melt into a slender brilliance, which not only evokes sweetness to the senses, but also, brings out the mystery of the flavour and scent of this caprice of the Mediterannean cuisine. This one will go perfectly well accompanied with a   glass of full-flavoured red wine.

–In order to delight the essence of its taste for longer, the hams should be covered along the cutting with its own rind slices you removed earlier or it could be tapped with a cotton cloth soaked in olive oil so that the first slice will preserve fresh and will not lose its original flavour.