Faustino Prieto en el The Guardian, uno de los periódicos británicos más importantes

Faustino Prieto inspects legs of dry-cured jamón ibérico de bellota in the village of Cespedosa, He, along with his fellow jamon producers, hopes for increased sales over Christmas

Spain's famous dry-cured Iberian ham is a gourmet treat around the world – and producers are hoping for improved sales over Christmas. But what makes jamón ibérico so special? The story starts with free-roaming pigs, fed a wholesome diet of sweet acorns. Find out more …

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