i am buying a whole prosciutto / jamon leg as a birthday gift and curious if anyone has any opinion on the following:
Jamón Serrano by Redondo Iglesias
Bone-In Jamón Serrano by Fermín
Boneless Jamón Serrano by Monte Nevado
Bone-In Serrano Ham by Campofrio
Prosciutto San Daniela
Prosciutto di Parma
Also, any notable differences between bone-in and bone-less? Does one last longer than the other?
They're all good. It's a question whether you like them softer or drier, saltier or sweeter. I'm partial to San Daniele (note spelling), which is very unsalty and practically melts in your mouth. If you're going to slice by machine you want boneless. If you have one of those racks for hand slicing, you want bone-in.