The jamon, which are cured legs of pigs, hang from nearly every bar in Spain. Jamon is a national obsession. Farmers take an amazing stock of pride in producing the best pigs and curing processes, and prestigious rating entities judge each farmer's product. Jamon, as well as eggs and potatoes, is a staple ingredient in Spanish cuisine just as much as it is a quick appetizer in bars such as this one in Cordoba.