This Spanish ham (Jamon) is pronounced "Harmon", which is similar to Yangcheng Lake hairy crabs. It is subject to extremely strict origin certification and protection, and is made of Iberian black hoofed pig, the closest species to wild boar in Spain.

Black-hoofed pigs were naturally stocked in designated mountain areas since childhood, and grew up eating wild acorns, so the yield was extremely limited. In addition, they were marinated with natural sea salt, dried and matured in the unique Mediterranean and Atlantic climate in southern Spain, which was pure natural and had the flavor of acorns, and the older they got, the more delicious they became, which fascinated the Spanish people for centuries. Everywhere they went, they could see ham hanging high.

Iberian ham has three most important producing areas, namely Guijuelo,Jabugo and Teruel, among which Jabugo in Andalusia is recognized as the best producing area. According to the length of time that black-hoofed pigs eat acorns before being slaughtered, the quality of ham is different, and the best one is marked with Jamon Iberico de Bellota/Jamon Iberico de Montanera, which means that pigs eat acorns and vegetation completely for at least 12 months before being slaughtered, about 15 ~ 2 euros per kilogram.

Ham made from pigs that ate acorns for 8 months, 6 months or even 3 months before being slaughtered will be marked with Jamon Iberico de Recebo. Although it is Iberian ham, the price is much cheaper. On the premise of authentic Iberian ham, the brand is only a personal preference. Ask a thousand Spaniards and there will be a thousand answers.