Jamón
Spanish ham (jamon) is greatly prized as a gourmet food both in Spain and around the world.
It is eaten regularly in most Spanish households.
Ham is historically important food, dried and cured with salt for centuries.
There are basically two different types of cured hams, jamón serrano or “mountain ham,” and jamón ibérico or “Iberian ham.”
Iberian pig
Jamón ibérico is made only from the Iberian pig. The breeding of the Iberian pig is restricted to an area in Southwestern Spain and Southeastern Portugal.
Although fed some cereals, these pigs also roam the countryside and feed on acorns.
The curing process for jamon iberico lasts from 14 to 36 months.