Jamón ibérico

According to Spain's denominación de origen rules and current regulations on jamón, the dry-cured jamón ibérico must be made from either pure breed Black Iberian pigs or cross-bred pigs at least 50% Black Iberian mixed only with Duroc pigs, the same restriction as required to keep official ibérico denomination on any Spanish pork meat product. Jamón ibérico, especially the one labeled de bellota, has a smooth texture, rich, savoury taste, and regular marbling. The fat content is high