Then after both are ready you just need to serve the Iberic press on a plate and put on as much Mojo Picon as you want.
The pig is very common to Spain. Here it is used for a lot of meals because of its abundance and its rich flavor. People seem to have a fondness towards it due to the amount of combinations they are capable of making with the different parts of the animal. This includes dishes like Solomillo al Whisky, which is whiskey sirloin, or other plates where the savoriness of the ham is combined with something sweet. These include tapas such as peras con jamon, pears with ham, piña con bacon, pineapple with bacon, or datiles almendrados con bacon, meaning dates with almonds wrapped in bacon.
