Which brand of Spanish ham appeared in the recently hit food documentary "Flavor World"?

This Spanish ham (Jamon) is pronounced "Harmon", which is similar to Yangcheng Lake hairy crabs. It is extremely strictly certified and protected by origin, and is made of Iberian black-toed pig, which is the closest species to wild boar in Spain.

Black-hoofed pigs were naturally stocked in designated mountainous areas since childhood, and grew up eating wild acorns, with extremely limited output. In addition, they are preserved by natural sea salt and dried and matured in the unique climate at the intersection of Mediterranean and Atlantic in southern Spain. They are all natural and have the taste of acorns. The older they get, the better they taste. They have fascinated the Spanish people for centuries, and hams can be seen everywhere.

Iberian ham has three most important producing areas, namely, G' Hu Erro, Jabugo and teruel, among which Jabugo in Andalusia is recognized as the best producing area. The quality of ham varies according to the length of time that black-hoofed pigs eat acorns before being slaughtered. The best one is marked by Jamon Iberico de Bellota/Jamon Iberico de Montanera, which means that pigs eat acorns and vegetation completely at least 12 months before being slaughtered, which is about 50 ~ 200 euros per kilogram/kloc-0.

Ham made by pigs that ate acorns for 8 months, 6 months or even 3 months before being slaughtered will be marked Jamon Iberico de Recebo. Although it is Iberian ham, it is much cheaper. On the premise of authentic Iberian ham, the brand is only a personal preference. Ask a thousand Spaniards and there will be a thousand answers.