With its golden, crispy skin and hoof pointed skyward, the Iberico ham reveals stunning ruby-red slices marbled with fat under the expert hands of a cortador. Each slice unfolds like a blooming rose&mdashrichly fragrant and irresistibly mouthwatering.

The premium Spanish ham brand Carrasco, producing only 8,000 hams annually, is hailed as the &ldquoHermès of hams.&rdquo Their pigs roam freely in oak forests for over two years, feeding on spring grasses, summer grains, and autumn acorns. This free-range lifestyle develops distinct flavors in the front and hind legs. Combined with a low-salt aging process, the result preserves the meat's natural sweetness and aroma, making each slice a rare delicacy.

An entire Iberico ham can be divided into four flavor zones:

• The rear is well-marbled with fat and offers a rounded texture.
• The calf is leaner with a springy bite.
• The front has more tendons, giving it a chewy texture.
• The hip area is richest in fat, considered a prized cut by connoisseurs.
  
  

These fat trimmings are not only edible but serve to preserve the ham by covering the cut surface, preventing oxidation&mdashtruly an artisan ingredient. Cortadors recommend the most classic way to enjoy it: pick up a slice with your fingers. Let body heat and chewing release the full aroma and flavor for a pure tasting experience.Flavor Map of Premium Iberico Ham (Hind Leg): Tender at the back, chewy at the front, springy calf muscles, and rich fat content near the hip. (Compiled by Vivian Day Graphic Design by Evelyn Lin)

Beyond the classic method, creative pairings also amaze:

• Mashed potatoes with cheese and ham,
• Apricot jam and sherry caviar balance salty and sweet,
• Even Taiwanese preserved fruits or mixed into fried rice over low heat.
  
  

Each preparation highlights the ham&rsquos incredible versatility. Iberico ham is not just a delicacy&mdashit&rsquos a feast for the eyes and the palate.