Iberico or Pata Negra ham that is made from black “Iberico” pigs that are freerange on a cereal diet. Hand cut off of the bone to give thin small slivers. This is much more delicate than machined slices and is how Jamon is always served in Spain. Simply open the vac pac and arrange on a plate. Always eat at room temperture and leave the ham breath for at least 10 minutes.