i'd like mine fried to a crisp please

if you are vegetarian, its best that you dont read this post. you see, this is about the very famous jamon iberico. a type of cured ham very popular in spain and is at least 75% black iberian pig. christmas time is when these babies are in abundance and is in almost every Spanish home.
according to wikipedia, the piglets, immediately after weaning, "are fattened exclusively on barley and maize for several weeks. The pigs are then allowed to roam in pasture and oak groves to feed naturally on grass, herbs, acorns, and roots, until the slaughtering time approaches. At that point the diet may be strictly limited to acorns for the best quality jamón ibérico, or may be a mix of acorns and commercial feed for lesser qualities.

The hams from the slaughtered pigs are salted and left to begin drying for two weeks, after which they are rinsed and left to dry for another four to six weeks. The curing process then takes at least twelve months, although some producers cure their jamones ibéricos for up to 36 months.

In particular, the ibérico hams from the towns of Guijuelo in the Salamanca province and Jabugo in the Huelva province are known for their consistently high quality[citation needed] and both have their own Denominación de origen. Almost the entire town of Jabugo is devoted to the production of jamón ibérico; the biggest producer is 5J Sánchez Romero Carvajal. The town's main square is called La plaza del Jamón."

IMHO, it is an acquired taste and i would like mine fried to a crisp please. it is eaten in very thin slices and is considered an expensive delicacy.