The end result is worth the considerable time it takes to prepare jamon iberico de bellota. Here are five things you didn’t know about the world’s most succulent cured meat. 1.

The story behind jamón ibérico de bellota. In the oak-filled pastures of western Spain, home to the black Iberian pig, a distinct combination of terrain and tradition helps to produce one of the ...

For cured ham lovers, many would argue that jamón ibérico de bellota is the best thing you can get your hands on. But to make sure you’re getting the finest slices you have to keep your eyes ...

Jamon de bellota is sweet and nutty, like no other. The black Iberian hog roams under oaks, eating the acorns. The result: wafer-thin slices of a cured ham that’s rich, but melts on your tongue.

To the untrained eye and palate, a ham is just a ham—usually, one entire pig leg or shoulder, sliced into short, rectangular, paper-thin sheets.

This isn't just any ham. It's the best of the best. And carving it takes special skill.

Jamón Ibérico de bellota – the cured hind leg of a black Iberian pig, indigenous to southern Spain and Portugal, and fattened by acorns – is protected by a strict denominación de origen ...

For a 3-ounce packet of sliced black-label jamón Ibérico de bellota, expect to pay around $40. If you want to splurge and get your own leg, prices vary depending on the weight and if it’s the ...