Jamon Iberico de Bellota Ham is key in securing its perfection. The Iberico hogs are the original swine of Spain. Their particularly high fat content allows for a prolonged curing period and extra flavor which is greatly enhanced by the pigs' diet of acorns. Once butchered, the hams are hung in factories with open windows and caressed by mountain air for at least 2 years, producing dark red meat that's sweet, nutty, and melt-in-your-mouth tender. One leg=1,800 euro!