The law says that Jamón Iberico de Bellota, free range acorn foraging, not fed, has to have a minimum of 19 acres per pig. Ibérico pigs are way more athletic and are not fattened, so their yield is way lower than white pigs. Curing is a minimum of 20 months in open air mountain curing buildings, etc…
You can easily pay 600-1000€ in Spain for a whole leg. 6Kg. aprox. and that includes the bones, skin, and other unusable parts. The price is not unjustified.
The law says that Jamón Iberico de Bellota, free range acorn foraging, not fed, has to have a minimum of 19 acres per pig. Ibérico pigs are way more athletic and are not fattened, so their yield is way lower than white pigs. Curing is a minimum of 20 months in open air mountain curing buildings, etc…
You can easily pay 600-1000€ in Spain for a whole leg. 6Kg. aprox. and that includes the bones, skin, and other unusable parts. The price is not unjustified.