There were several stalls selling jamon (which is Spanish cured ham). It is perhaps not entirely different from Italian cured ham, but does come from pigs from Iberia or the mountain regions. For some reason, they are usually the front leg. They are cured for somewhere between 18 and 24 months, which sounds like considerable investment of time and effort. Being air dried, it is not cooked further and served as it is. I imagine, therefore, it perhaps finds difficulties meeting food regulations if being imported in to other countries. This gent is carefully taking off some thin slices from the mounted leg and was absorbed in his work.
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