Jamón ibérico is a prized Spanish cured ham renowned for its rich flavor, delicate marbling, and centuries-old tradition. Made from the native Iberian pig, which is known for its ability to store fat within the muscle, this ham is particularly celebrated for its melt-in-your-mouth texture and nutty, complex taste. The most esteemed variety, Jamón ibérico de bellota, comes from free-range pigs that roam oak forests (dehesas) and feed on a natural diet of acorns during the final fattening stage, known as the montanera. After slaughter, the ham undergoes a meticulous curing process that can last from 24 to 48 months, allowing deep flavors to develop as the fat slowly infuses the meat. The result is a luxurious delicacy with a balanced sweetness, umami depth, and a subtle aroma, often served thinly sliced at room temperature. Jamón ibérico is not just a food, but a reflection of Spanish culture, craftsmanship, and regional identity, particularly from areas like Andalusia, Extremadura, and Salamanca.