Spain is the producer of what is arguably the finest ham in the world. Jamon Iberico is made from the Black Iberian Pig. This species came about when pigs brought to the Iberian peninsula from the Eastern Mediterranean bred with wild boars. These pigs are unique in their ability to store large amounts of fat under the skin, as well as having fat marbled through their muscle tissue. This marbling gives a wonderfully rich flavour and buttery texture to the hams that are made from these pigs. The best of these hams is Jamon Iberico de Bellota. Bellota translates to acorns and refers to the acorns the pigs feed on almost exclusively for last few months before they are slaughtered around January every year. This special diet gives these hams a unique and complex flavour that makes the cured hams so sought after. Once the pigs are butchered the hams are cured for 24 to 48 months. This ham is not only the best in the world but also the most expensive, reaching prices of up to $180 a pound outside of Spain. The Spanish have an impressive love for ham, with on the bone cured hams being found readily in tapas bars across the country. You will find this ham served thinly sliced by hand and it is often eaten along with some thinly sliced Manchego cheese.
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