Jamón (Spanish pronunciation: [xaˈmon], pl. jamones) is the Spanish word for ham. In English it refers to certain types of dry-cured ham from Spain. There are two primary types of jamón: jamón serrano (meaning ham from the sierra or mountains) and jamón ibérico (ham from the Black Iberian pig). Jamón elaboration is similar to that of Portuguese presunto and to Italian prosciutto but is cured longer (for the maximum period of 18 months).