Spanish cured ham comes in lots of qualities and prices, depending on origin, animal stock, feeding, etc. The best of the best combination is known as "Pata negra" (black foot), for a piece of ham, usually darker than the rest, coming from Jabugo (a region in Extremadura), from acorn-only fed stock ("bellota"). The term "Pata negra" is also used in Spain in a more general, colloquial, way to denote "top stuff".