These long-legged black hoofed Iberian pigs are descendants from the wild bo
ar and are reared in the cork-oak forests west central and south west of Spain. 
They are fattened on acorns (bellota).

How long does it last?
Jamon can last up to a year, and is best stored in a cool dry place with a temperature between 10 and 15 degrees, preferably hanging.  Having said this, I have had Jamones in my kitchen for over year, which have been perfect when opened.

Is it fattening?
Fortunately, Jamon iberico de bellota is recognised as one of the healthiest, most nourishing items in the Mediterranean diet, it is rich in iron, magnesium, zinc, calcium, phosphorus, vitamins B1 and B2 and niacin.
100gr of jamon provides 24% of the recommended daily intake of niacin and 33% of protein, essential for growth and tissue repair.  Spanish ham contains 50% more protein than fresh meat. Oleic acid (found in olive oil) is the main constituent of the fat; this promotes production of (Good Cholesterol) whilst reducing LDL  (Bad Cholesterol).
The recommended maximum daily intake of cholesterol is 300mg.  100gr of Jamon contains only 70 mg of cholesterol (7%).  i.e.: 23% of the recommended daily intake. For the benefit of weight watchers:  100gr of jamon produces 200Kcal of energy.

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