This is Spain's finest jamón: Jamón Ibérico de Bellota (acorn), also called Pata Negra. It is produced using only free-range pigs that roam oak forests (called la dehesa) along the border between Spain and Portugal, and eat only acorns during this last period. It is also known as Jamón Iberico de Montanera. The exercise and the diet has a significant impact on the flavor of the meat; the ham is cured for 36 months.