Get ready, American Jamon Iberico is coming!


#1

Bloomberg - Sergio Marsal and Manuel Murga are standing in a Columbus, Texas, slaughterhouse describing their plan to turn the Spanish pigs they’ve been raising on a nearby ranch into a cured ham often considered the world’s best: jamón Ibérico de bellota, as it’s known in Spain. “Instead of importing it, we’re making it here,” Marsal says. “Like the Europeans who planted vines in California.”

To read the entire article, go to http://bloom.bg/20HAz3C


#2

Well, at least they’re raising them freely and slaughtering them at a separate location. Now, that’s a pig I would eat.