Once the long process that begins with the rearing of the pig and ends with the curing phase has reached its conclusion, the moment of truth arrives: the tasting of the jamón ibérico. This final test will serve to assess the flavour of the ham, and consequently, to establish its gastronomic value.

The visual appearance of the joint, its colour, the appearance of meat itself, the smell, the texture, the taste, the streakiness and the aroma are just some of the wide range of indications that can help one identify a quality ham.