Jamón Iberico. A common delicacy in every corner of the Iberian peninsula, the famous Jamón Iberico is something that you must try (if you haven’t already) if you’re not a vegetarian or a vegan of course. The tastiest piece of cold cut in the world for most meat lovers known as Jamon Iberico is made from the famous black Iberian hog, which is fed with corn, or acorn for the most expensive version of it the Jamon Iberico de Bellota.
The fatty legs of the hog are packed in sea salt & are hung to dry for two years or more. Through periods of natural heating & cooling, salting & drying, the large amount of the fats are broken down and changed into healthy mono-unsaturated fats, high in oleic acid. The only fat higher in oleic acid is olive oil. The result in taste is something you must find out for yourself.
For this particular bite of heaven, we would suggest a place with more than 40 years of history, and more than 100 stores worldwide. Enrique Tomás (JAMON-TAPAS-VINO) is the biggest ham chain in the whole world. You can find Enrique Tomás is twenty-five (!!) different locations in Barcelona. Safe to say that this is more to this place than just fashion or momentary popularity.