Iberico Ham is the star of the Spanish cuisine. In the dehesa, an indigenous forest of southwestern Spain, the Ibérico pig, a descendant of the wild boar, still wanders free.

Popularly known as the Pata Negra or Black Hoof, the Ibérico, with its diet of acorns and other naturally growing plants of the dehesa, is responsible for the unsurpassed taste and quality of the traditional dry-cured hams of Spain.

Click here to know more about hams from Spain