Jamón Ibérico

Jamón Ibérico

Jamón ibérico is arguably Spain's greatest gastronomic treasure, produced from the native Iberian black pig breed that has roamed the Iberian Peninsula for millennia. The finest grade, jamón ibérico de bellota, comes from free-range pigs that feast on acorns during the montanera season in the oak-dotted dehesa pastures of western Spain. Each leg is dry-cured for 24 to 48 months, developing an extraordinarily complex flavor profile with notes of hazelnut, caramel, and umami that can rival the finest aged cheeses or wines.