Jamon Iberico

Jamon is Spain's beloved cured ham, and the finest, jamon iberico de bellota, comes from black Iberian pigs fattened on acorns in the western dehesa oak pastures, its deep-red, marbled meat cured and aged for years. Sliced wafer-thin by hand and eaten at room temperature, melting on the tongue, it is a national delicacy found hanging in every bar and market.

What you'll find

• The acorn-fed iberico - the prized bellota ham from acorn-fattened pigs.
• The hand-slicing - the art of carving it wafer-thin.
• The dehesa - the oak pastures of western Spain where the pigs range.
• The bar and market hams - the legs hanging in every Spanish bar.

When to go

Year-round; a plate with a glass of wine or sherry any time, or a tasting at a market. The top grade, iberico de bellota, is the one to seek for the full experience.

Before you go

Quality and price vary enormously, from cheap serrano to the costly acorn-fed iberico de bellota; the best is expensive but worth trying once. It is served at room temperature, not chilled, which is correct. It is meat, so not for vegetarians.

Nearby

The dehesa pastures of the west are its home; it is sold and eaten all across Spain.