With a curing process of at least twelve months, but as long as four years, Iberian ham is the flagship product of the Iberian black pig. The animals range freely through the oak pastures of the Iberian Peninsula, grazing on the acorns that lend the final product a distinct flavor unlike any other cured meats. These delicate slices are silky and savory, meant to be enjoyed simply on their own, or with crusty bread, slices of ripe tomato and a refreshing wine.