In the next installment from our European Food Tour I explain why I haven’t been blogging as much as I’d hoped, and give a taste of what posts I will share in the weeks ahead.
You never know who you’re going to end up sitting beside on a plane. You could be stuck beside some armrest-stealing leg-spreader who doesn’t understand the concept of either deodorant or earphones, or you could get a like-minded soul with whom you can chat effortlessly for the whole journey. Read more
On the second day of jamón ibérico school we visit an organic pig farm and see the jamón being produced.
We returned to La Posada the following morning for an enormous breakfast, full of Lucy’s homemade Andalucían delights, before setting off with Angel to an organic pig farm nearby. The farm is set in a huge oak forest (known as a “dehesa”) and has goats, ducks, geese and chickens as well as over one hundred black Iberian pigs.
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