The SIERRA DE ARACENA is famous for its rearing of black Iberian pigs and these can be seen everywhere, particularly under cork and holm trees, where they search for acorns that give the ham its distinct quality. The pasture beneath these trees, referred to as dehesa, provides for deep pools of shade for the Iberian black pigs, and provides several harvests. The most important are acorns which fall in Autumn and provide food for the pigs, and herds of these pigs can be seen foraging in the shade among the trees. The pigs are then fattened and killed, and the meat is air cured giving the much-prized jamones of Jabugo.
Factories for curing the renowed JAMON IBERICO are dotted all over the Sierras, the most sought after ham comes from the village of JABUGO, where the biggest ham producer Sanchez Romero Caravajal is based. Mention the village to any Spaniard and their mouth will start watering for this is where some say the best jamones or hams are cured. The village cannot be described as the typical ANDALUSIAN, visitors come with one purpose in mind, to sample the jamon SERRANO or the more expensive jamon Iberico de Bellota. Take home some of this great Spanish delicacy as a reminder of your wonderful holiday.
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