Jamon (pronounced ha-mon) is the Spanish word for ham. This particular one comes from the black iberian pig, whose meat is cured for a minimum of 24-months. People love it for its complex, salty and somewhat woody flavours that seem to become more intense as you chew. Prices depend on the type of feed for the pig and curing duration. Right at the top, for example, is jamon iberico de bellota, in which the pigs roam oak forests and are fed only acorns – the longer it’s cured, the more expensive it will be. All jamon iberico is typically sliced very thinly off the leg and served raw.