France, Italy, Spain and Portugal all have their own versions of cured ham, but most connoisseurs agree the best comes from the Iberian Peninsula.
The Spanish and Portuguese each argue that their jamon Iberico is superior. The Portuguese have the original strains of the pata negra, or black-hoofed pigs, but the Spanish popularised the breed and dominate the export market.
The finest ham is jamon Iberico de bellota, which comes from pigs fed solely on acorns. The meat is very rich and intense and, contrary to popular belief, it's not that salty. The best drink to pair with jamon Iberico needs to respect the meaty richness and should shine without being the focus.
Glenmorangie Lasanta Sherry Cask Finish, Scotland
It may seem predictable to marry two Iberians, but the combination really works. Sherry is, of course, made in Spain, and the casks used to age the fortified wine are used to age the Glenmorangie whisky, adding sweetness, nuttiness and some aldehyde character that really sets up the jamon's richness. The fattier the slices of jamon, the better the delicate and complex spirit match will be. There's a seamless link between the sweet meat succulence and the sweet spirit, and the aged meat intensity is further enhanced by the sweet caramel notes in the Glenmorangie. Their intensities are also matched.
Available for HK$680 from Moet Hennessy Diageo (tel: 2976 1888)