24/09/2024
Let me take you on a journey that goes beyond food, deep into the heart of Spain: JamĂłn IbĂŠrico.
Not everyone knows this side of Spain, where the black Iberian pigs roam freely in the Sierra de Huelva, northwest of Seville. These pigs, native to the Iberian Peninsula, are the heart of the famed JamĂłn IbĂŠrico. The best of them are raised free-range, feasting on acorns and grass during the 'montanera' season, from early November to late February.
We didnât just visit a farmâwe stepped into a tradition. At a small, family-run dehesa, we learned how generations have perfected the art of creating jamĂłn. Itâs not just about what the pigs eat, but the land they graze on, the rainfall that nourishes the grass, and the careful curing process, which can take up to 36 months. The salt, the air, even the mould that forms during curingâall play a part in creating the deep, rich flavour thatâs unmistakably JamĂłn IbĂŠrico.
Walking through the pastures and bodegas, we experienced this craft firsthand. When we finally tasted the jamĂłn, every bite melted in our mouths, a product of patience, tradition, and attention to every detail.
The day didnât just end with a tasting. We strolled through a nearby village and sat down for a meal that felt more like a celebrationâa true connection to the people and the place.
It reminded me that understanding where something comes from adds layers of meaning to every experience. Itâs why moments like these stay with you far longer than things ever could.
Whatâs the most unforgettable experience that taught you something new about food?