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Jamon Iberico
Jamon Iberico is the pinnacle of Spanish charcuterie, produced from black Iberian pigs that roam freely in oak forests of Extremadura and Andalusia, gorging on acorns (bellota) during the autumn montanera season. The hams are dry-cured for a minimum of 24 months, with the finest Jamon Iberico de Bellota aged up to 48 months, developing complex nutty, sweet flavours. Seek it out at specialist jamoneria shops in Madrid or Seville.
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