Jamón ibérico
| Alternative names | Pata negra, Jabugo |
|---|---|
| Place of origin | Iberian Peninsula: |
| Main ingredients | Ham |
| Variations | Jamón serrano Presunto de Barrancos |
Jamón ibérico (Spanish: [xaˈmon iˈβeɾiko]; Spanish for "Iberian Ham"), known in Portuguese as presunto ibérico (Portuguese: [pɾɨˈzũtu iˈβɛɾiku]), is a variety of jamón or presunto, a type of cured leg of pork (primarily Black Iberian pigs) produced in Spain and Portugal, in the Iberian Peninsula. It is considered a staple of both Portuguese cuisine and Spanish cuisine.