The world's most exclusive ham is Jamon Iberia Ham 🍖 Jamón Ibérico is traditionally produced by salting fresh pork legs for several days to draw out moisture and then washed and rested to stabilise the meat. The hams are hung in natural drying rooms where temperature and humidity slowly change with the seasons, allowing enzymes to break down proteins and fats over time. They then age in cellars for 24–48 months, concentrating flavour while developing a firm texture and the characteristic marble
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