> increase production

Maybe, but it's a risky bet.

It takes years to cure a leg of good jamón ibérico and China is buying more today, but also investing in curing its own using the same methods and pig breeds.

Same goes for the US. They now have serrano ham in Texas and Virginia, produced with the same breed of pigs used in Spain for ibérico. Only a matter of time before they start selling jamón "ibérico" made in the US.