I've been looking at photos of legs of ham at IberGour. Strange you might think, but I defy anyone who enjoys ham to go to their site and not start imagining the salty, sweet tang of the fine Iberico hams. I'd love to try the so-called vintage hams, such as those produced by Maldonado, I've had a whole leg before and I don't think my carving did it justice - has to be hand-carved and it's a skill that takes a lot of practice. Lots of expensive waste. And with those vintage hams, that can mean very expensive.
This leads me on to another thought that keeps recurring. We learn so little about meat and butchery, I wonder why independent butchers don't run courses to educate those willing to learn on the cuts we can eat, and how to carve and cut meat properly. I can see myself in a butcher's apron with a straw boater.