What's the attraction of wafer-thin ham? It seems miserly. I want thick slabs that I can taste.
I like ham; not that slimy wet stuff that comes from reformed scrapings, recovered from carcasses, mashed and pulped and shaped to look like ham.
The thing is, some people's only experience of ham is those sliced slabs, round-cornered oblongs that fit the packaging (and sandwiches) perfectly. Pigs aren't regular sizes, certainly not oblongs. They have bones and other bits that help them live (and make their ham tastier when cooked). It's all part of the sanitising of meat, moving away from the distasteful fact of having to kill something.
There's something not quite right about that.