Jamón ibérico...

We always make sure to get a little Iberian Ham when we are in Spain. We learned about it on our first trip last year. It has a very distinctive flavor and can be very expensive. We tried a little portion this time that cost 60 euruos a kilo. The thing that amazes me is that there is so much of it to buy. Everywhere we go, you can find a corner of a store filled like our picture here. There seems to be an endless supply of it in Spain, yet they cans still sell it for high prices. I suppose the cost is supported by what needs to be done to produce it. I won't even attempt to explain Iberian ham, but I will supply you with the Wikipedia definition. This is much better than my limited knowledge of it and as I researched it I learned a little more about it too.

According to Wikipeida.com...

Jamón ibérico is a type of jamón, a cured ham produced only in Spain. It is at least 75% Black Iberian Pig, also called the cerdo negro or black pig, the only breed of pig that naturally seeks and eats mainly acorns: according to Spain's Denominación de Origen rules on food products jamón ibérico may be made from cross-bred pigs as long as they are at least 75% ibérico.
The Black Iberian Pig lives primarily in the south and southwest parts of Spain, including the provinces of Salamanca, Ciudad Real, Cáceres, Badajoz, Seville, Córdoba and Huelva. Immediately after weaning the piglets are fattened on barley and maize for several weeks. The pigs are then allowed to roam in pasture and oak groves to feed naturally on grass, herbs, acorns, and roots, until the slaughtering time approaches. At that point the diet may be strictly limited to acorns for the best quality jamón ibérico, or may be a mix of acorns and commercial feed for lesser qualities.

The hams are labeled according to the pigs' diet, with an acorn diet being most desirable:

The finest jamón ibérico is called jamón ibérico de bellota (acorn). This ham is from free-range pigs that roam oak forests (called la dehesa) along the southern border between Spain and Portugal, and eat only acorns during this last period. It is also known as Jamón Iberico de Montanera.[citation needed] The exercise and the diet has a significant impact on the flavor of the meat; the ham is cured for 36 months

The next grade of jamón ibérico is called jamón ibérico de recebo. This ham is from pigs that are pastured and fed a combination of acorns and grain.

The third type of jamón ibérico is called jamón ibérico de pienso, or simply, jamón ibérico. This ham is from pigs that are fed only grain. The ham is cured for 24 months.