How to eat: pour a little olive oil directly into the plate and eat it with your hands.

How to eat: Crush tomatoes with mixed sea salt and olive oil, dip them on a baking stick, and then add ham.

How to eat: with honeydew melon, garlic baguette with cream cheese and sliced honeydew melon, with ham on top.

Iberian ham introduction:

Iberian ham is made from pig breeds unique to Estremadura Autonomous Region, which are completely air-dried at high temperature and then sealed with wax. In the process of high temperature air drying, almost all the fat becomes oil, which can be regarded as low cholesterol food. Iberian ham is one of the nine legendary ingredients in Europe, which is more famous and expensive than Italian Parma ham.

Iberian ham is a legend in ham. It's expensive and delicious, and it can't be copied anywhere else, but the production method is simple, primitive and natural. Compared with many other meat products, the production of Iberian ham can only be described as rough, but it also conforms to the passionate character of the Spanish. In this rough production, Iberian ham developed several incomparable aromas and tastes.