I think there is another thread on this, from earlier in the year.
I made some knife and holder recommendations.
Truth is, if you have no idea what you are doing, buy the pre-sliced. You must have a holder, and you really need the right knife aaaaand the technique.
It is half as much the cut as the quality that contributes to the taste. It needs to be thin thin.
All the other comments on acorn-fed, black foot (pata negra) are all correct.
As are the ones to avoid Lidl/Aldi etc!!
A good slice of good jamón serrano is very difficult to better. Amazing stuff.
I am lucky enough to get a few legs a year from Spain, as the Mrs is from Andalucía and her parents keep us supplied.
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