Jamon Iberico

Spain

Also known as Pata Negra

About Jamon Iberico

Jamón Ibérico is Spain's most prized cured ham, made from the hind legs of black Iberian pigs. It is deep red, marbled with fat and has a rich, nutty, sweet flavor.

The best grade, jamón ibérico de bellota, comes from pigs that roam free in oak forests (dehesa) in western Spain and fatten up on acorns in the autumn. The legs are salted and then cured for two to four years.

It is sliced by hand into paper-thin pieces with a long knife, using a special stand called a jamonero. It is eaten at room temperature as a tapa, and Jabugo, Guijuelo and Extremadura are famous producing areas.

Ingredients

• pork leg
• salt