a type of cured ham produced mostly in Spain...made from black Iberian pigs fattened on barley and maize for several weeks...then allowed to roam in pasture and oak groves to feed naturally on grass, herbs, acorns....the diet may be strictly limited to olives or acorns for the best quality jamón ibérico …some producers cure their jamones ibéricos for up to 48 months...is very expensive and not widely available abroad
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