Spain is famous for its cured ham: Iberico pork. We saw it at many places. There were legs hanging in all grocery stores, restaurants, gift shops and little eateries.  My favorite place to watch ham being served was at the AMAZING market on the Rambla in Barcelona. You can even buy a ham backpack.

A little bit about the curing process

this holder seems to be common item at home

The ham is cured from one to two years. Two weeks into the curing process ham is rinsed salted and then it is hung again.  If the hams touch during the curing process both legs get thrown away.  The length and the high stakes of the curing process of the ham makes the ham very expensive.  The ham is made with either black iberico pigs or other bred pigs as long as they are at least 75 % iberico.  The ham is called Bellota ham when the pigs are only fed acorns in the last period of time.

thinly sliced so the fat melts in your mouth

We first ate this ham as a tapa. We also purchased ham pre-sliced in packages.  There were many kinds to choose from. Another place to get cured ham is the ham museum.  It is located just off the Rambla, with many ham venders nearby. Thin slices, which are practically see through, are sold in open paper cups to enjoy with your fingers as you stroll.

This is a fabulous article I found on how Iberico jamon is produced.  If you are a foodie, like me, it is worth checking out.

http://www.seriouseats.com/2014/03/inside-the-secret-world-of-super-premium-spanish-jamon-iberico.html