Jamón ibérico (from en.wikipedia.org/wiki/Jamón_ibérico)

“Jamón ibérico (Spanish: [xaˈmon iˈβeɾiko]; Portuguese: presunto ibérico [pɾɨˈzũtu iˈβɛɾiku]), “Iberian ham” is a variety of jamón or presunto, a type of cured leg of pork produced in Spain and, to a lesser extent, Portugal.

Pork products made from Black Iberian breed pigs receive the ibérico/a denomination. As such, jamón ibérico is the dry-cured ham produced from livestock of said breeds.
According to Spain’s denominación de origen rules and current regulations on jamón, jamón ibérico must be made from pure breed or cross-bred pigs – as long as they are at least 50% Black Iberian in their ancestry. Duroc pig is the only breed allowed to mix in order to keep official ibérico denomination on any Spanish pork meat product.
Jamón ibérico, especially the one labeled de bellota, has a smooth texture and rich, savory taste. The fat content is relatively high compared to jamón serrano. A good ibérico ham has regular flecks of intramuscular fat known as marbling.

The black Iberian pig lives primarily in the central and southwestern region of the Iberian Peninsula, which includes both Portugal and Spain. In Spain, the black Iberian pig is typically found in the provinces of Huelva, Córdoba, Cáceres, Badajoz, Salamanca, Ciudad Real, and Seville. In Portugal, the central and southern regions have an abundance of this breed, with a predilection for the Alentejo region. In Portugal, the black Iberian pig is commonly referred to as porco preto ibérico or porco alentejano. The black Iberian pig is ingrained in the local Portuguese culture and tradition, with annual festivals in their honor, such as the Feira do Porco Preto, an annual festival in the region of Ourique.

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, chestnuts, and roots, until the slaughtering time approaches. At that point, the diet may be strictly limited to chestnuts, or acorns for the best-quality jamón ibérico, or maybe a mix of acorns and commercial feed for lesser qualities.
The hams from the slaughtered pigs are salted and left to begin drying for two weeks, after which they are rinsed and left to dry for another four to six weeks. The curing process then takes at least twelve months, although some producers cure their jamones ibéricos for up to 48 months.

Cured meats have been specifically produced to be edible for a long time. The curing process was used for generations to preserve pork before the invention of refrigeration. During the curing process the meat is dried in salt, which helps to prevent the build-up of harmful organisms, and then is hung to be exposed to the elements, producing an exterior layer of mold which helps to protect the meat inside.
Normally, jamón is sold either sliced and vacuum-packed or as a whole leg. Vacuum-packed jamón may last up to 100 days at room temperature because the packaging seals out oxygen and slows the aging process. A whole leg does not last as long. If the jamón is regularly cut and covered with clingfilm or cheesecloth, an opened leg may last for three months.” (en.wikipedia.org/wiki/Jamón_ibérico)