The bacon of the ham/jamón is the layer of fat that covers the Iberian ham and gives it its characteristic flavour and aroma. It is found on the outside of the ham and is usually white or yellowish in colour.
The fat layer plays an important role in the curing process of the ham, as it protects the meat from the outside and helps to maintain the moisture and flavours during the maturing process. In addition, the bacon fat gradually melts during the curing process, imbuing the meat with flavour and softness.
When it is time to cut the Iberian ham, the bacon is removed with a sharp knife to reach the meat and make the cuts. However, it is important not to remove too much in order to protect the surface of the ham and prevent it from drying out.
In short, the bacon is the layer of fat that covers the outside of the Iberian ham and plays an important role in the curing process and in the final flavour of the product.