The best way to present Iberico ham is to place fine rashers on a flat plate while carving it. The less you touch it, the better it will be as far as the aroma and flavour

The ideal temperature for carving Iberico ham is 20-23 degrees. At this temperature, the ham fat is more unctuous and it gives off the best aromas. You’ll get different nuances if you mix rashers from different areas on the same plate.

A portion of Iberico ham usually includes 30-35 rashers weighing 80-100 grams. They should be arranged from the outside to the inside of the plate

The perfect rasher is finely sliced, almost transparent ham with fat veins and a shiny look. It will basically melt in the mouth. A rasher should be the same width as the actual leg or shoulder ham it was carved from with a length of about 6 cm

These rashers may be called Iberico ham “tapitas”.