If you love to eat exotic food like I do, you might already know about the ultra-high quality hams that come from Spain. In contrast to Yorkshires which provide the bulk of American bacon, the pigs that Spanish hams come from are darker and leaner. The farmers in Spain finish them up on months of eating acorns, which helps provide their unique texture and flavor. Now Spanish pigs are being raised in Georgia to see if the special character of jamón ibérico de bellota (worth up to $1000 for an intact leg) can be produced here in the Southeast. You can read more about this at Eater at https://www.eater.com/2018/4/18/17207906/jamon-iberico-made-in-america.
