> I doubt they can get it right, even here in Spain most jamón sold is not ibérico de bellota but just ibérico, or not even that. The best producers in Spain h

> I doubt they can get it right, even here in Spain most jamón sold is not ibérico de bellota but just ibérico, or not even that. The best producers in Spain have very little to worry about as long as they continue to produce a high-quality product. It's the others that have to worry - selling a mediocre product internationally at a high price. These farmers in the US are certainly aiming at them and their profit margin. Someday, they may be able to produce a product on par with the best of Spain. But then they will just join the club rather than push the Spanish producers out of business.