Jamón de Aragón is a traditional Spanish cured ham produced in the Aragón region. It is made from the meat of the Iberian pig, which is known for its rich flavor and marbled fat. The curing process typically lasts between 12 to 36 months, allowing the ham to develop its distinctive taste and texture. This ham is recognized for its high quality and is often protected by a designation of origin. Jamón de Aragón is usually served thinly sliced and can be enjoyed on its own or as part of various dishes, making it a popular choice in Spanish cuisine.