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Jamon
Found all over Spain, jamón serrano (mountain) is a younger salt-cured ham. It is served thinly sliced and raw. It is a deep red colour and melts in your mouth (depending on the age it can be slightly dry). Jamon de pata negra is made from free range black Iberian pigs which have grazed on acorns. The jamon is aged for 18 months and because of the care taken, its very expensive (around $230 per kilo) and the taste is nutty, slightly sweet, the texture melting.
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