Jamon
What? Spanish cured, air-dried ham, similar to prosciutto. Jamon serrano is the most common (and more affordable) variety. Jamon iberico, sometimes known as pata negra, is produced from highly prized black-footed pigs that feed on acorns, and can cost hundreds of dollars per kilogram.
Where? From selected delis and gourmet food shops.
How? Buy thinly (and freshly where possible) sliced, and serve as part of a tapas spread with drinks, or torn over salads. Substitute prosciutto if unavailable.