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jamón ibérico
Dry-cured ham from the hind leg of an Iberian pig, salted and aged for months or years until the fat turns aromatic. The best-known legs are from pigs finished on acorns.
Origin
Made in Spain from the Iberian breed.
Flavour
Nutty, salty, and sweet, with a soft fat.
How to use it
Slice it thin and serve it as it is. Heat melts the fat and is rarely the point.
Storage
Refrigerate, covered. Bring slices to room temperature before eating.
Recipes using it
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