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The "Maestros Cortadores de Jamon" get paid to carve succulent Spanish jamon right in front of you.
Michael Lopez was 17 years old in 1993 when he first went to Spain to join his parents, who had migrated there in the 1980s. He says it was hard to find work, especially since he didn’t speak the language at the ...
 
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From gleaming holiday beast to savagely picked-over bone, in four relatively easy steps
When the writer Dorothy Parker defined eternity as “two people and a ham,” she wasn’t kidding. Once the plate-sized portions are carved out, you’re still left with a mountain of meat (and bone) too good to go to waste. And yet many ...
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