Iberian ham, also known as Jamón Ibérico, has a rich history that dates back centuries. The Iberian Peninsula, which includes Spain and Portugal, has been home to the Iberian pig breed for thousands of years. These pigs are known for their ability to thrive in the Mediterranean climate and their unique genetic traits.
In ancient times, the production of Iberian ham was closely intertwined with the local economy and way of life. The pigs were allowed to roam freely in the oak forests, feasting on acorns and herbs, which contributed to the development of their distinct flavor. The ham was traditionally cured and consumed by the local communities, often during festive occasions and celebrations.
Today, Iberian ham continues to hold a significant place in Spanish culture. It is considered a delicacy and is often enjoyed during special gatherings and events. The ham symbolizes hospitality and generosity, and it is common for hosts to offer their guests a taste of this culinary treasure. Additionally, the art of slicing the ham has become an integral part of the dining experience, with expert carvers showcasing their skills.