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?