Ibérico Ham School – Day 2
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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It’s good to see animals free ranging like that and treated with dignity. We stopped eating meat a year and a half ago due, in part, to intensification and our 18 year old announced today that he’s no longer eating pork due to the same reason. Looks like an amazing holiday.
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It was fabulous, Dee. Eating organic, ethical food was so important to the whole Ham-School team, it was wonderful to see. We buy our pork from a neighbour now, about twice a year. I’m even curing it myself for long term storage! And tomorrow we’re picking up a batch of home reared, home processed chickens. The further I can remove myself from industrialised systems (not just meat, but across the board), the happier I’ll be!
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