Argentina

Guijuelo and Salamanca, Spain are known across the country and Europe for one thing: jamón ibérico, or iberian ham. Iberian is a race of pig that is much darker in color. Sandra's dad Luis owns a farm with about 3,000 iberian pigs so I thought I'd take a trip to see it. Within jamón ibérico there is further differentiation based on what the pigs eat. The best jamón ibérico is called "de bellota," which means that the pig was fed entirely of acorns. Less prestigious there are pigs that eat a mixture of bellotas and cereals, and then lastly there are just pigs that eat cereals.  The farm was about 20 minutes from Salamanca, and it was extremely rural, but quite beautiful.  The farm was divided into lots of pigs. The pigs are divided by age in order to keep track. There were about 400 females and 30 males. Apparently that is the correct ratio for pigs. Then each of the age groups are split into cohorts. When the pigs have about 4 months, they leave from insid...