Jamon Iberico is the world’s most expensive ham. The meat, which is cured up to four years, comes from the rear leg of black iberian pig. It sells for $4500/leg
Immediately after weaning, the piglets are fattened on barley and maize for several weeks. The pigs are then allowed to roam in pasture and oak groves to feed naturally on grass, herbs, acorns, chestnuts, and roots, until the slaughtering time approaches. At that point, the diet may be strictly limited to olives, chestnuts or acorns for the best quality jamón ibérico, or may be a mix of acorns and commercial feed for lesser qualities.
The hams from the slaughtered pigs are salted and left to begin drying for two weeks, after which they are rinsed and left to dry for another four to six weeks. The curing process then takes at least twelve months, although some producers cure their jamones ibéricos for up to 48 months.
Theodore Lee is the editor of Caveman Circus. He strives for self-improvement in all areas of his life, except his candy consumption, where he remains a champion gummy worm enthusiast. When not writing about mindfulness or living in integrity, you can find him hiding giant bags of sour patch kids under the bed.