Serious Eats - seriouseats.com

Jamon Iberico is 27 times better than prosciutto ;)

Diet is a majorly contributing factor to the flavor. The chef who oohed and aahed over the jamon and then was less than impressed at the pork chops his farmer dropped off, may have been thinking the US pig ate a lifetime of Liberty corn, the gentically modified, high-starch, low protein food-like product that most American farmers grow for high-fructose corn syrup, ethanol and livestock feed. We are what we eat, I have heard, so we are what our pigs and cattles and chickens eat, too. And for me, these animal products have become far less appealing since I learned about the foods thay are fed.

Will the price come down? Yes, a little bit, when the supply chains are increased. But I wouldn't expect the price to fall by more than 20% (of current dollars) over the next three years. Jamon is very expensive in Spain and there are very few (maybe only one or two) USDA-certified slaughterhouses in Spain.