Jerez

Monday and our travels took us back over that Lisbon bridge and through the countryside on our way to Spain through the plain of the Alentejo region. We passed large areas of Cork Oak and Olives. There was some irrigation and more evidence of stock out in the fields.

In Sierra de Huelva we visited a delightful little village and learned all about the production and curing of Iberian pork cured ham. Martin is posing in his best factory coveralls and I follow in mine...




This ham will have been salted and hung in a variety of conditions for at least 5 years or possibly more. It is about 8 kg and is probably worth 450 Euros. We had a tasting with some wine matching afterwards but found it hard to discern which was the full blooded Iberian meat and whether it had been fed fully on acorns in the fattening period. Heathen Kiwis would probably prefer our normal Xmas ham. Lol.


Carving along the grain - must make it last longer.

The delightful village. What a sweetie. it even had the original communal washing area.

After a lovely visit we drove on to Jerez via Seville. We're off to see horses and taste sherry!