Adam Leclair, a long time friend of my sister and family, is a veteran of Spain. He dared us to find Jamon de Iberico in Spain and try it and take a photo next to the leg. This stuff is considered a delicacy in Spain, and at 10 Euro per 100 grams (that's about 40 Euro a pound), it better be! It comes from Iberian pig (with black hooves), which is fed natural elements and mostly acorns before slaughter and then hang dried and cured for anywhere from 12-48 months. I like to describe it as a bacon jerky, and it was delicious. I would have never gotten this without the dare and thoroughly enjoyed it, thanks Adam!
You can barely see the black hoof, but that's the telling sign that it is Jamon Iberico
Cheers!
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