Spain's treasured Iberico ham reached the U.S. market this week. Washington D.C.'s Jaleo restaurant is the first to feature the product, which comes from the black-footed, or pata negra, pigs of western Spain, takes more than two years to cure.

It will be will be served at the restaurant to guests accompanying the Spanish ambassador.

USDA has approved only one producer, Embutidos Fermin of La Alberca, Spain, to export the hams to the United States, reports Meatingplace.com. The first shipment of 300 hams will be sold by various restaurants and shops during the next few weeks. The going rate for this exclusive product is more than $50 a pound.