Jamon Iberico (also called pata negra) is a cured ham made from black Iberian pigs. There are a number of different categories but the ultimate one is the pricy Jamón Ibérico de Bellota. This ham is cured for 36 months and gets its name from the acorn. The pigs graze free range, one pig to a hectare, and are fattened on acorns. The result is a sweet, nutty meat. Too expensive to cook with, serve thin slices of the Iberico de Bellota on a platter with a few marcona almonds and some lavosh bread. It’s made to savour. Then there’s Serrano jamon, made from white pigs. Air-dried, it, too, can be served in thin slices but because it is cheaper is also suitable for cooking. Italian prosciutto can be used as a substitute.