Jamon Iberico is produced in the southwest regions of Spain and commonly known as Iberico de Bellota hams. Raised from free range black pigs in the oak forest regions of Spain, these are often known as aspata negra, these cured hams are one of the finest in the world and often called Bellota de Oro. These are often cured from two to four years before they are ready to be sliced and served.
Jabugo ham comes from a town called Jabugo in Spain, situated in the province of Huelva which became the first area to gain international fame for their Jamon Iberico de Bellota, chorizos and paletas.
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