First Taste and Flavor Assessment

What happens here

After successfully trimming the exterior, the host tastes a small piece of the freshly exposed fat and meat. He notes that the first bite was not as salty or rich as expected because it was mainly fat from the top layer. He explains that as they slice further into the ham, the flavor will intensify. He emphasizes that this is a delicacy that cannot be found elsewhere and encourages enjoying it in tiny amounts, letting it melt on the tongue. He confirms that the salt level is just right, and it's not 'salt pork.' The fat is described as 'silky' and the taste is 'delicious.' The conversation also touches upon the optimal fat-to-meat ratio for the best flavor.

Goal: Evaluate the taste and quality of the dry-cured pork shoulder.