(Spain): A "mountain ham" that is dry-cured for extended periods, resulting in a firm texture and intense savory taste. The Science of the "Pellicle"
Curing was originally a survival technique rather than a gourmet choice. The process of salting, drying, and aging meat was pioneered by the Romans to preserve protein for long journeys and winter months without refrigeration. Global Varieties
Spanish hams are traditionally served with almonds or hazelnuts to complement the acorn-fed flavor of the meat.