I could easily travel through Spain for at least two weeks, maybe three, subsisting on little more than ham and wine. The hams here are incredible, especially the Ibérico de bellota. These hams are made from black Iberian pigs that are raised primarily on acorns. The meat is salt-cured and air-dried for up to four years. You’ll spot these hams and many others (jamon serrano, jamon reserva, etc) hanging from the ceilings of bars and restaurants throughout the country.