I'm sending someone a gift = one bottle of bourbon and one package of Spanish Jamon Iberico de Bellota.

what bottle do you think would go best with this:

"There are two types of black-hoofed Iberico pigs - one that lives the life of a normal pig and one that is free-range fed on acorns (bellotas) and wild plants. These are the coveted Bellota hams. The only difference is in diet and exercise, but those things make all the difference in the world.

The rare Bellota Jamón Ibérico hams are infused with the flavor of their favorite food, the acorn (bellota) from a cork tree. The paper-thin slices, glistening with healthy mono-unsaturated fat, provide a rich nutty flavor and tender texture. Spaniards consume the vast majority of these hams in their own country. Some producers have waiting lists for several years for their best products. They cannot produce enough hams to meet the demand from Spain, France, Japan and now America.

From the moment they are born, the special black Iberian hogs destined for Bellota quality are treated royally. For special periods after their birth, until their sacrifice (as the Spaniards term it), they live, sleep and forage under the open sky in specially maintained oak forests, called "la dehesa". These rare black-hoofed descendants of native Iberian wild boar typically have over five acres in which to forage and roam. They live for about two years in this porcine paradise - many times the lifespan of a normal domestic pig.

In the bulking-up stage each fall, the pigs feast on 15 to 20 pounds of acorns or 'bellotas' per day. This allows them to gain as much as 2 pounds of body weight daily. The consistent exercise they enjoy as they forage in a free-range atmosphere is essential to the final quality of the hams.

Finally, the hams are 'sacrificed', salted and hung up to cure from two to four years. During this carefully monitored period when they are hanging in the mountain air, the hams lose 20% to 40% of their weight. Remarkably, the curing process converts much of the remaining fat of the ham into a beneficial good-cholesterol fat, much like extra virgin olive oil. But this process only occurs in the hams made from acorn fed pigs - producing Bellota hams."