Jamon Iberico de Bellota
Celebrated El Bulli chef Ferran Adria once said of this traditionally cured Spanish ham, "Iberian pork meat is extraordinary. There's nothing like it elsewhere in the world. There's a great difference between a superior ham and all the rest."
Raised along the Spain/Portugal border, the pata negra (black-hooved) pig roams free-range through old-growth oak forests, dining on herbs, grass, and, most significantly, acorns (bellota means "acorn"), resulting in an intensely flavored, distinctly nutty, and richly marbled meat unparalleled in the ham universe.