Why Jamón skin should be “shaved” before cutting?

Photo 1
Internal part of the leg. This fat may have a bitter flavor. The part to remove is about 0.5 mm thin

Photo 2
External part of the leg. You can see the difference because the FAT is there
Remove the 0.5 mm of skin, BUT DON'T REMOVE THE FAT

peasant

Here two of the chefs of Peasant (barracks BNE) practicing slicing JAMON SERRANO AND JAMON IBERICO by hand. My respect; not everyone can do it! And they did it very well. I look forward to the new opening of PEASANT!!!
Peasant is from the guys of Libertine. I love Libertine: delicious casual fusion, and relaxed staff