Reuters/ Denis DoyleSpain's jamón is the stuff of legend — it wasn't even available in the US until 2007. The iconic cured ham, the most expensive ham in the world, is cut from an Iberian pig's hind leg and also known as pata negra, black hoof. According to Spain's food laws, jamón ibérico must be made from black Iberian pigs, though pigs may be crossbred as long as they're at least half ibérico. The ham will then be labeled according to the percentage of the pigs' Iberian heritage. These special pigs live mostly in western and southwestern Spain, and some parts of Portugal, and are in many cases fed a pretty strict diet of acorns to ensure the best flavor. This jamón is the primary export of the Andalusian village of Jabugo (its main square is even called La plaza del Jamón), and is said to be be the world's best, making Jabugo the Holy Grail of ham.