As regards the general professional tasting of Ibérico ham, the taster shall consider the following product features, namely:

• Visual assessment. Fat colour, lean meat colour, brightness of lean meat and marbling. As for the presence of small white spots, thyroxin crystals, it is important to note that they are in all cases positive and show slow, correct curing of the ham.
• Olfactory-gustatory notes. Characteristic smell, aroma, salt.
• Texture. Tenderness, juiciness, flakiness.
• External visual assessment. Morphology of the ham, shape of the piece, general conformation, fat quality.