After a legal battle stretching back several years, it finally became legal to export Spanish-produced jamón ibérico or jamón serrano to the USA yesterday, although one firm - Fermín - has stolen a march on its competitors by currently being the only company to comply with all the required import stipulations.

The official presentation took place yesterday at the Jaleo restaurant in Washington DC, that is run and partly owned by Spanish chef, José Andrés, and was attended, among others, by Spanish ambassador, Carlos Westendorp.

When asked about the reticence of some Spaniards to export the prized delicacy on the grounds that it could cause prices in Spain to rise, Mr Westendorp explained that: "it is because we have to share our good things with our American friends."