Why Spanish Iberian Ham Is The World's Most Expensive Cured Meat

The Rare Breed: The ham comes from the rear leg of the black Iberian pig, a special breed that descends from wild boars.
The Acorn Diet: The pigs roam freely in the Dehesa ecosystem and feed mostly on acorns (bellotas), a “super food” rich in nutrients and fatty acids. This diet is the source of the ham’s characteristic special, nutty flavor.
Long Curing Process: After the hams are buried in salt for 15 to 20 days, they enter a final, lengthy curing stage in cellars. On average, the ham needs a couple of years to fully develop its rich flavor.
Price and Quality: A single leg of the most expensive ham can cost over $4,500. Only six percent of the total production earns a black label, signifying it is the 100 percent pure breed.
Flavor Profile: The final product is known for being very tender and flavorful, with a distinct nutty taste. The fat is especially prized for its shiny appearance, which adds a desirable, buttery texture.
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Why Spanish Iberian Ham Is The World’s Most Expensive Cured Meat