Anyone can do a passable jamón. Try an authentic 5J and you will understand the worship.
The production of jamon iberico de bellota is strictly regulated, among other things each pig has to have at least 12500 m^2 of their natural habitat (dehesa) to roam freely and eat from the oak trees. That's what gives the meat the intense taste and infiltrated fat, the pigs grow freely roaming vast areas of their natural habitat and eat what they love most.
[0] Other animals and their lifestyles are available..
In this case, one could almost think of the product as supporting a nature reserve.