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More articles about: jamon

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 ...
Swine and dine on the finest cuts of the Iberian pig at Manila's first jamoneria.
In the prairie-like countryside called the dehesa in Spain, the black Iberian pig lives a good, albeit short life. For the first 10 months, they are farm-fed cereals and corn, then they are released to the fields in the phase ...
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