Jamón Ibérico: A Connoisseur’s Guide
Travel guide summary
In the culinary world, no ham rivals Spain’s jamón ibérico in flavor or texture. Made from Iberian pigs raised on a diet of acorns in the woodlands (dehesa) of the country’s southwest, it must be tasted to be believed.
This guide explores everything that makes jamón ibérico special: the native purebreed pigs, the man-made dehesa ecosystem, the rearing method and the the ham-making process. We save the most interesting part for last, demystifying the many classes of products so you know exactly what to look for when on location in Spain. For any food-loving traveler seeking to eat local, this guide is must-have reference.
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