Jamón ibérico

Jamón ibérico
Presunto ibérico
A plate of jamón ibérico de bellota
Alternative namesPata negra, Jabugo
Place of originIberian Peninsula:
Main ingredientsHam
VariationsJamón serrano
Presunto de Barrancos
  •   Media: Jamón ibérico
    Presunto ibérico

Jamón ibérico (Spanish: [xaˈmon iˈβeɾiko]; Spanish for "Iberian ham"), known in Portuguese as presunto ibérico (Portuguese: [pɾɨˈzũtu iˈβɛɾiku]), is a variety of jamón or presunto, a type of cured leg of pork (primarily Black Iberian pigs) produced in Spain and Portugal, in the Iberian Peninsula. It is considered a staple of both Portuguese cuisine and Spanish cuisine.

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