It is mostly an “appearance” defect, since the fat only increases the sensation of juiciness. For many, the fatty aspect or buttery sensation in the mouth is very high.
In these cases, the amount of fat increases significantly. It is therefore defined as an excess of intramuscular fat. It can be considered a defect to consumers, who tend to avoid cuts with excess fat.
What they don’t know is that, in the case of ham, fat increases the sensation of juiciness and tenderness in hams that have been cured for a longer time, and that fat is responsible for the most intense and long-lasting aromas.