【英语时差8,16】世上最贵的火腿-下（在线收听）

 Each pig has been fed on a special diet of acorns and roots to give the ham its distinctive flavour, and given a pasture of ten hectares each to live in. After, what is by pig standards, an idyllic life of roaming oak groves and feeding naturally, the pigs are slaughtered and the curing process begins. To make jamon iberico, as it is called in Spanish, the hams are salted and left to dry for two weeks, then they are rinsed and dried for another four to six weeks. The dry hams are then hung in a cool, dry place for between 12 and 36 months before being made available to the public. These kinds of ham are served raw in very thin slices and usually eaten as an appetiser. According to the London store selling the world’s most expensive ham, the taste more than justifies the price tag. "Connoisseurs will appreciate the melt-in-the-mouth texture of this truly amazing Spanish ham," said a spokesman.