Ham

Jamón Ibérico dry ham is a type of ham from the Iberian pig, much appreciated in the gastronomy of Spain often considered as an article of haute cuisine and gastronomic luxury.

What do the labels mean? The differences of each product's classification are the following:
Black Label: Ham or Shoulder 100% Iberian bred in total freedom and food based on acorns.
Red Label: Ham or Shoulder with a 50-75% Iberian breed raised free in descent with acorn.
Green Label: Ham or Shoulder with a 50-75% Iberian breed raised free in the wild and fed with herbs.
White Label: Ham or Shoulder raised in intensive regime and feeding with fodder.
Gold Label: They are not identified with a regulatory label, due to their lower weight or shorter healing time, according to regulations.
Without Label: They are not identified with a regulatory label, because they do not come from Iberian pigs.

A dish with Iberian ham or Spanish Serrano ham is very different from a planto with Parma ham. You can cook recipes of Iberian ham in the oven (Iberian ham with gratin cheese, puff pastry, cake, pie, pizza, ham croissant, bechamel sauce) or combine it with vegetables (endive, asparagus, leek) or with egg (roll, quiche, scrambled egg or omelet with ham)

Should I choose the boneless or the bone-in format?
For those who have never cut a ham on the bone, the boneless format is usually more convenient.
The bone-in format only allows for a traditional cut. The boneless format can be cut in many ways.
In the bone-in format you use the fat. In the boneless format you take off the external fat.