The Spanish Ibérico ham, also known as Jamón Ibérico, is a delicate and high-quality ham variety produced in Spain. Here are some important facts about this special ham: Breed and Origin Ibérico ham comes from the Ibérico pig breed, native to Spain. These pigs are often bred in the southern and western regions of Spain, such as Extremadura, Andalusia, and parts of Castile and León. Pig's Diet A characteristic feature that makes Ibérico ham so special is the pigs' diet. The animals are allowed to graze in oak forests, where they feed on acorns (bellotas). This acorn diet gives the meat a unique flavor and a special fat quality. Aging and Production The production of Ibérico ham is a meticulous process that requires careful selection of pigs, traditional salting, and a long aging period. The ham is often dried and aged for several years, resulting in its distinctive flavor and texture. Quality Grades There are different quality grades of Ibérico ham, mainly based on the pig's breed, diet, and aging time. The highest quality grade is "Jamón Ibérico de Bellota," which comes from pigs that have been exclusively fed with acorns. Taste and Texture Ibérico ham is characterized by its intense flavor, tender meat, and fine marbling of fat. The ham is often thinly sliced and served either on its own or on a piece of fresh bread. Serving Suggestions Traditionally, Ibérico ham is often served as an appetizer or tapas. However, it can also be used in various dishes to add a special flavor. Ibérico ham is globally known for its quality and uniqueness, appreciated by food connoisseurs. If you have the opportunity, try this delicate ham to experience the flavors and craftsmanship that go into its production.