I have found my new calling in life. To eat all the jamón in the world.
We tried two different kinds, jamón ibérico extremeño and jamón bellota s. Sevilla, the latter being quite a bit more expensive. Jamón bellota requires that the pigs are free-range and have a diet of only acorns which gives the meat much more depth to its flavour. The texture was definitely more interesting and it had more going on in the taste. This being said, the ibérica extremeño was still freaking amazing.
Can you guess which is which?