Pigs are fed on acorns, chestnuts and grass. The pigs are allowed to roam the Basque mountains to fatten up naturally. Each ham is then cured using salt and hung for over 2 years. The result is an indulgent-tasting ham that has a wonderful melt-in-the-mouth texture and a delicious nutty and salty taste.
On top of tomato bread and extra virgin olive oil is the most popular and easy tapa to prepare at home.
Together with piquillo peppers or white asparagus are also an awesome starter.