Jamón Ibeerico connoisseur Ángel Millán, from La Posada de Alajar walks us through the proper way to taste Jamón Ibérico.
Like wine, Jamón Ibérico flavor changes when exposed to oxygen. Optimal conditions occur after a jamón has been sliced and allowed to sit at room temperature for about 20 minutes.
When properly sliced, Jamón Ibérico releases some of its natural fatty oils. When the fat turns translucent on the plate, it’s the perfect time to dive in and enjoy the full flavor and delightful texture of the one and only Jamón Ibérico.