The dish: Jamon iberico de bellota, SpainDeserves all the awards: jamon iberico de bellota. Because jamon iberico de bellota deserves all the awards. It’s the work of artisans, something that takes many years to produce, and then just a few seconds to devour. First serve There’s evidence that black-footed Iberian pigs have existed since the 9th century BC; by the 1st century, Roman writer Pliny the Elder made mention of these pigs’ excellent flavour. This is now an undisputed icon of Spanish gastronomy, valued not just economically but as part of Spain’s global identity.