To cure the ham, the meat with bone still in is stacked and then covered in salt. It cures in a cool area for several days to draw out the moisture. After this process that ham is hung to completely dry in a drying shed that is in the cool mountains. Here they sit to cure for anywhere from 6 to 18 months.
To eat the ham the Spanish slice the meat razor thin. The full flavor is gained from doing this. They eat the ham on its own, paired with cheese and fruits, or on a sandwich. It makes a great snack, appetizer or meal.