- Back to homepage
Spanish Iberian ham or, jamón ibérico, is an important staple in the Spanish diet. Take this day tour to the mountain province of Huelva, just outside of Seville and see how the prized Iberian pigs are reared. Sample the Iberian ham along with other seasonal and regional delicacies. Cap off the day with a bit of sightseeing and you've got the perfect microcosm of Spain in a day - gorgeous surroundings and gourmet food.
This tour takes place in the province of Huelva, which is on the border with Portugal and is part of Andalusia, in the southern part of Spain. It has been a mining centre since Roman times with large copper deposits and also was the departure point for Christopher Columbus in 1492. Andalusia is famous for beautiful weather, flamenco
dancing and delicious food. Huelva is full of ancient, mountain towns and holds many music and food festivals. There are many Spanish Iberian ham producers in the region and it will be clear from talking to the locals how important that industry is.
Jamón ibérico differs from the widely known jamón serrano in that it comes from a different kind of pig. The black Iberian pig is what makes jamón ibérico and has been a delicacy for centuries. The pigs are treated with care and fed a very controlled diet of barley and maize until the acorn season when they roam freely grazing on acorns, roots and aromatic herbs. The hams are salt-cured in the mountain air for up to three years. The more acorns they eat the longer the curing period. Cured ham is a huge part of Spanish cuisine, and around main cities you can see entire restaurants devoted entirely to ham. One of the kitschiest of these is the restaurant chain, Museo de Jamón. In many family kitchens whole legs of cured ham are kept and slices simply shaved off when needed.
Obviously vegetarians need not apply for this one! If you're looking to do something to get to know an important aspect of Spanish cultural cuisine - and you love food - this is the tour for you.
People often do not like to see the animals that keep us alive, so even if you are not vegetarian, think long and hard about how you'll react when you go to a pig farm.
We select specialist operators who are experienced, qualified and most importantly passionate about what they do. Your enquiry will be passed straight through to the experts who will be able to give you the best advice.