ec03

PRODUCT CLUBDRYING SHEDS

ACCOMODATIONRESTAURANTS

HERITAGE

etecotourism

THE ROUTE OFIBERIAN HAM

2 ecotourism

The Route of Iberian Ham

Other magazines of interest

wwwbirdwatchinginspaincom Turismo Humano 1

Sta

ff w

ww

tur

ism

ohum

ano

com

The best routes for birdwatching in the CastilendashLeon region of Spain

2014 ecotourism01 Interactive Guide

BirdwatchingTourism

The TRINO Project

ecotourism 3

Iberian Ham or jamoacuten ibeacuterico has be-come very fashionable The main gour-met chains and prestigious restaurateurs all over the world offer Iberian ham as one of the most exquisite and exclusive products It is only produced in a few re-gions on the Iberian peninsula of main-land Spain The Route of Iberian Ham comes into being as a product of food tourism direct from the countryside and culture of the people along the route

The product club Route of the Iberian Ham makes it possible for visitors to en-joy a unique experience that consists of visiting the four Protected Designation of Origin areas of Iberian ham produc-tion (Dehesa de Extremadura Jamoacuten de Huelva Guijuelo and Los Pedroches) that cover three autonomous regions (Castilla y Leoacuten Extremadura and Anda-luciacutea) and five provinces Salamanca Caacuteceres Badajoz Huelva and Coacuterdoba

Tourists can visit and enjoy the land-scape of the dehesa pastures by visiting pig farms museums and interpretation centres as well as drying sheds so they can see the production process try and enjoy jamoacuten ibeacuterico in restaurants and shops and find accommodation in these areas However the Route of Ibe-rian Ham also includes beautiful places both nature spots as well as historic and cultural sites that mean visitors can enjoy the heritage world and culture of Iberian ham and the places linked to its production Attention All the links in the magazine take you to pages in Spanish

The product club of the Route of the Iberian HamArtisan traditional and sustainable cuisine

Product Club

RCreacuteditos

Promotional video of the Route of Iberian Ham

4 ecotourism

Rem

ains

of t

he R

oman

Vill

a L

os T

erm

inos

rdquo in

Mon

roy

(Caacutec

eres

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duar

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The Route of Iberian Ham

ecotourism 5

The territory

6 ecotourism

The Iberian Pig in freedom in the dehesa pasture of Sierra de Aracena and Picos de Aroche Photo copy Jesuskyman To the right corn oak tree Photo copy Jinete Vetoacuten

The Route of Iberian Ham

6 ecotourism

The Iberian Pig in freedom in the dehesa pasture of Sierra de Aracena and Picos de Aroche Photo copy Jesuskyman To the right corn oak tree Photo copy Jinete Vetoacuten

The Route of Iberian Ham

ecotourism 7

The breeding and pro-duction area on the

Route of the Iberian Ham is in the Autonomous Communities of Andalu-ciacutea Castilla y Leoacuten and Extremadura

These areas are marked out by the Regulating Council of the Designa-tion of Origin of the Ibe-rian ham Guijuelo la Dehesa de Extremadura Jamoacuten de Huelva and Los Pedroches are the four areas with Designation of Origin at present In the provinces of Sala-manca Caacuteceres Bada-joz Huelva and Coacuterdoba there are 307 towns and villages that are author-ised by the Regulating Council to establish drying sheds These towns and villages make up the ldquoar-eas of development and fatteningrdquo of the Iberian pigs

The dehesa pastures

Without the dehesa graz-ing land Iberian ham would not exist This eco-The Iberian Pig in freedom in the dehesa pasture of Sierra de Aracena and Picos de Aroche Photo copy Jesuskyman To the right corn oak tree Photo copy Jinete Vetoacuten

The territory

8 ecotourism

ldquoLa Terronardquo unique tree and natural monument with around 800 years old Itrsquos found in the Montaacutenchez route and it is considered the oldest holm oak in Spain Photo copy Pilar FG To the right free range Iberian pig in the dehesa pasture of Extremadura Photo copy Jinete Vetoacuten

The Route of Iberian Ham

ecotourism 9

ldquoLa Terronardquo unique tree and natural monument with around 800 years old Itrsquos found in the Montaacutenchez route and it is considered the oldest holm oak in Spain Photo copy Pilar FG To the right free range Iberian pig in the dehesa pasture of Extremadura Photo copy Jinete Vetoacuten

system provides the special charac-teristics that only exist in this wooded pastureland cultivated by man and capable of harmonising human oc-cupation with the conservation of the environment and its sustainable devel-opment with agricultural usage It is one of the most singular ecosystems in the world that is found in Spain along a strip that runs from Salamanca to Sierra Morena and West Andaluciacutea al-though there are more isolated areas in Castilla-La Mancha Madrid and Castilla y Leoacuten

The colours aromas and sensations im-merse us in a nature area with a distinc-tive and suggestive beauty that invites us to walk through the countryside and enjoy its diverse flora and fauna You can find 60 different bird species that nest here and over 20 varieties of mam-mals The characteristics of the trees make it one of the zones with the great-est biodiversity on the Iberian Peninsula

It is the ideal place for hiking and bik-ing on route you will come across an important cultural heritage of notewor-thy buildings farming traditions cas-tles megalithic monuments medieval bridges Roman roads and many other attractive features

The dehesa pastures

10 ecotourism

To the left traditional architecture of the dehesa pasture in Extremadura Photo copy Juanma Mateos Over this lines Mozarab church of Santa Lucia del Trampal in Al-cuescar (Caacuteceres) a beautiful example of medieval religious architecture Photo copy Mari Aacutengeles y Jesuacutes

Architecture in the dehesa pastureland

The civil religious and folk architecture tells us about life in the dehesa the beliefs of the people and their social administration You can still see and visit remains of ancient castles and other defensive forts that date from Moorish times like the watch towers and border posts

There are many civil buildings dating from the Middle Ages that tell us about the importance of the dehesa pastures in the transhumance of stock between the north and south of the Peninsula The wool trade with the fleeces of Me-rino sheep required an infrastructure in the dehesa in the form of tracks roads paths bridges and cattle grids

On the other hand many shrines were built and dedicated to different saints to take care of the people and their belongings and where people could go to religious services

There are many examples of folk archi-tecture for livestock in the dehesa pas-tures like the ldquotinaosrdquo a kind of covered passage pigsties corrals fenced and stone enclosures huts wells water-wheels etc The pigsty for example protects the pigs from the inclemency of the weather and they are built of stone or clay Farms labourersrsquo cottag-

The Route of Iberian Ham

ecotourism 11

To the left traditional architecture of the dehesa pasture in Extremadura Photo copy Juanma Mateos Over this lines Mozarab church of Santa Lucia del Trampal in Al-cuescar (Caacuteceres) a beautiful example of medieval religious architecture Photo copy Mari Aacutengeles y Jesuacutes

The dehesa pastures

12 ecotourism

es hydraulic constructions and water mills are farm related buildings In these areas you can see people carrying out traditional tasks like cork harvesting making charcoal and farming the herds of Iberian pigs

The Iberian pig

The leading role of this tourism product is an animal that has been symbolic in numerous ancient cultures The Iberian pig breed dates back 3000 years to be precise when pigs brought by the Phoe-nicians from the Middle East were used for cross breeding The Iberian pig has three breeds Black red and the Jabu-go pied (Huelva)

The feed is a key factor in Iberian pig farming After they leave the sow the piglets are fed on stubble from cereal crops and the sparse remains in the countryside the most important time is when the pigs graze freely in the de-hesa pastures when the acorns begin to fall from the oak trees This system of traditional fattening is called mountain free range or montanera The fattening process consists of letting the pigs graze in the dehesa pasture scattered with acorns from the cork and holm oak groves that are their main food Depending on weather condi-tions the traditional period begins in October to November and finishes in

To the left the cottage represents the most traditional architecture of dehesa pasture Photo copy Robby25 Over this lines free range Iberian pig during the fodder feeding period in the dehesa pasture in Caceres Photo copy Joseacute Bayoacuten

The Route of Iberian Ham

12 ecotourism

es hydraulic constructions and water mills are farm related buildings In these areas you can see people carrying out traditional tasks like cork harvesting making charcoal and farming the herds of Iberian pigs

The Iberian pig

The leading role of this tourism product is an animal that has been symbolic in numerous ancient cultures The Iberian pig breed dates back 3000 years to be precise when pigs brought by the Phoe-nicians from the Middle East were used for cross breeding The Iberian pig has three breeds Black red and the Jabu-go pied (Huelva)

The feed is a key factor in Iberian pig farming After they leave the sow the piglets are fed on stubble from cereal crops and the sparse remains in the countryside the most important time is when the pigs graze freely in the de-hesa pastures when the acorns begin to fall from the oak trees This system of traditional fattening is called mountain free range or montanera The fattening process consists of letting the pigs graze in the dehesa pasture scattered with acorns from the cork and holm oak groves that are their main food Depending on weather condi-tions the traditional period begins in October to November and finishes in

To the left the cottage represents the most traditional architecture of dehesa pasture Photo copy Robby25 Over this lines free range Iberian pig during the fodder feeding period in the dehesa pasture in Caceres Photo copy Joseacute Bayoacuten

The Route of Iberian Ham

ecotourism 13

The Iberian pig

To the left the cottage represents the most traditional architecture of dehesa pasture Photo copy Robby25 Over this lines free range Iberian pig during the fodder feeding period in the dehesa pasture in Caceres Photo copy Joseacute Bayoacuten

14 ecotourism

The Iberian Pig in freedom in the dehesa pasture of Los Pedroches (Coacuterdoba) Photo copy Javier

The Route of Iberian Ham

14 ecotourism

The Iberian Pig in freedom in the dehesa pasture of Los Pedroches (Coacuterdoba) Photo copy Javier

The Route of Iberian Ham

ecotourism 15

February to March which is when the acorns are ready The amount of acorns the Iberian pig eats will determine the quality of the final product It is recom-mended that each Iberian pig puts on an average of 575 kilos

There are three different systems of fat-tening the pigs

bull Grain The pigs eat concentrated commercial feed or meal

bull Free range fattening The traditional fattening process consists of taking advantage of all the resources of the dehesa pastures

bull Mixed feed or recebo This term is applied to pigs that have grazed free range but the feed has been made up with grain because there has not been enough acorns

The quality of the product is guaran-teed thanks to the perfect combination between the acorn feed and the exer-cise the animal does After the fattening period three to five months the pig can fatten up to 575 kilos

Farrowing takes place in June and December and each litter ranges from six to eight piglets Depending on the season the pigs are classified in Spain as ldquoyerbizosrdquo (February to March) ldquoago-stonesrdquo (August) and ldquomarcentildeosrdquo (April to May)

In the rearing period the bases are es-tablished for the definite make up of the animal First of all the pig with a weight of between 35 and 70 kilos subsequently develops into a fattened pig of be-tween 70 and over 100 kilos

The Iberian Pig in freedom in the dehesa pasture of Los Pedroches (Coacuterdoba) Photo copy Javier

The Iberian pig

16 ecotourism

Acorns

The fruit of the oak the holm oak and other trees of the quercus genus make up the staple food of the Iberian breed of pig raised in the dehesa pastures The acorn is of great importance for feeding the adult pig because it is this that gives the best quality of acorn-cured ham

The best acorns are the sweet fruits of the oak tree that have a brownish colour and are a delicacy for the Ibe-rian pig that is continuously rooting for acorns in groups On the other hand the ldquonot so sweetrdquo acorns serve to put on pork fat and they also give a char-acteristic taste and aroma to the ani-mal

A pig fattened extensively in the de-hesa pastures eating 10 kg of acorns a day can put on up to a kilo a day An oak grove dedicated to pig farming can produce between 400 and 900 kghectare of acorns a year and an oak around 15 kg a year

The combination of grass and acorns provides the taste colour and aroma characteristic of Iberian ham At the start of the period when the pigs graze freely is when the meat is being pro-duced this is when the fat begins to marble the meat To the left acorns in the dehesa pasture ground the basic foodstuff of the Iberian pig Photo copy Multivac42 Over this lines Oakrsquos acorns Photo copy Ferraacuten Turmo

The Route of Iberian Ham

16 ecotourism

Acorns

The fruit of the oak the holm oak and other trees of the quercus genus make up the staple food of the Iberian breed of pig raised in the dehesa pastures The acorn is of great importance for feeding the adult pig because it is this that gives the best quality of acorn-cured ham

The best acorns are the sweet fruits of the oak tree that have a brownish colour and are a delicacy for the Ibe-rian pig that is continuously rooting for acorns in groups On the other hand the ldquonot so sweetrdquo acorns serve to put on pork fat and they also give a char-acteristic taste and aroma to the ani-mal

A pig fattened extensively in the de-hesa pastures eating 10 kg of acorns a day can put on up to a kilo a day An oak grove dedicated to pig farming can produce between 400 and 900 kghectare of acorns a year and an oak around 15 kg a year

The combination of grass and acorns provides the taste colour and aroma characteristic of Iberian ham At the start of the period when the pigs graze freely is when the meat is being pro-duced this is when the fat begins to marble the meat To the left acorns in the dehesa pasture ground the basic foodstuff of the Iberian pig Photo copy Multivac42 Over this lines Oakrsquos acorns Photo copy Ferraacuten Turmo

The Route of Iberian Ham

ecotourism 17

Acorns

To the left acorns in the dehesa pasture ground the basic foodstuff of the Iberian pig Photo copy Multivac42 Over this lines Oakrsquos acorns Photo copy Ferraacuten Turmo

18 ecotourism

The iberian Ham treatment requires special cares and conditions that concerns the relative humidity and the air flows Photo copy Plan Dinamizacioacuten Jamoacuten Dehesas de Extremadura

The Route of Iberian Ham

ecotourism 19

Curing

Curing

After the free range graz-ing the pig is slaughtered in the traditional way or industrially to reduce stress so that the quality of the meat is not affected At the time of slaughter the blood is used for mak-ing cold meats and pre-serves Next it is washed and then cut into hams and shoulders to start the cur-ing process the next day Before you obtain the Iberian ham the leg is prepared and part of the fat skin and meat from the outside is taken away All this makes the charac-teristic ldquoVrdquo on the skin

Although technological innovations have been incorporated into the process the elaboration of the Iberian ham follows a delicate and traditional selective process The climate conditions during the curing process (dry-ing shed and cellar) make the product unique and famous all over the worldThe iberian Ham treatment requires special cares and conditions that concerns the relative humidity and the air flows Photo copy Plan Dinamizacioacuten Jamoacuten Dehesas de Extremadura

20 ecotourism

Curing stages of Iberian ham bull Salting The hams are soaked in brine

at a low temperature (between 1ordm-5ordmC) with humidity of 80-90 for 9 to 14 days

bull Rinsing This process gets rid of the salt attached to the outside of the ham It also eliminates any remaining traces of blood

bull Post salting Depending on the size and weight of the hams the normal time is between 60 and 75 days and can even be extended to 90 The slow penetration of the salt into the muscles continues The hams are kept at temperatures between 3ordm and 6ordm C with humidity of 80-90

bull Drying It is dried by controlled air circulation for three to seven months to achieve the final stabilization of the ham The humidity slowly disap-pears with this process At a higher temperature (15ordm-30ordmC) an even distribution of the fat is acquired and this gives rise to the taste and aroma of the ham

bull Drying and curing in cellars It is the final stage of the process and it consists in hanging in the still air at temperatures between 10ordm and 20ordmC with room humidity of 60 to 80 The fungus that appears on the out-side of the ham provides the charac-teristic smell of the Iberian ham The minimum stay in the cellar depends on weight and varies between 6 and 18 months

Depending on the weight of the ham the total process time to get an Iberian ham in perfect condition and ready to eat is from 20 to 24 months SHams drying place in Beacutejar (Salamanca) Photo copy Jose Mordf Rada

The Route of Iberian Ham

18 ecotourism

The iberian Ham treatment requires special cares and conditions that concerns the relative humidity and the air flows Photo copy Plan Dinamizacioacuten Jamoacuten Dehesas de Extremadura

The Route of Iberian Ham

ecotourism 19

Curing

Curing

After the free range graz-ing the pig is slaughtered in the traditional way or industrially to reduce stress so that the quality of the meat is not affected At the time of slaughter the blood is used for mak-ing cold meats and pre-serves Next it is washed and then cut into hams and shoulders to start the cur-ing process the next day Before you obtain the Iberian ham the leg is prepared and part of the fat skin and meat from the outside is taken away All this makes the charac-teristic ldquoVrdquo on the skin

Although technological innovations have been incorporated into the process the elaboration of the Iberian ham follows a delicate and traditional selective process The climate conditions during the curing process (dry-ing shed and cellar) make the product unique and famous all over the worldThe iberian Ham treatment requires special cares and conditions that concerns the relative humidity and the air flows Photo copy Plan Dinamizacioacuten Jamoacuten Dehesas de Extremadura

20 ecotourism

Curing stages of Iberian ham bull Salting The hams are soaked in brine

at a low temperature (between 1ordm-5ordmC) with humidity of 80-90 for 9 to 14 days

bull Rinsing This process gets rid of the salt attached to the outside of the ham It also eliminates any remaining traces of blood

bull Post salting Depending on the size and weight of the hams the normal time is between 60 and 75 days and can even be extended to 90 The slow penetration of the salt into the muscles continues The hams are kept at temperatures between 3ordm and 6ordm C with humidity of 80-90

bull Drying It is dried by controlled air circulation for three to seven months to achieve the final stabilization of the ham The humidity slowly disap-pears with this process At a higher temperature (15ordm-30ordmC) an even distribution of the fat is acquired and this gives rise to the taste and aroma of the ham

bull Drying and curing in cellars It is the final stage of the process and it consists in hanging in the still air at temperatures between 10ordm and 20ordmC with room humidity of 60 to 80 The fungus that appears on the out-side of the ham provides the charac-teristic smell of the Iberian ham The minimum stay in the cellar depends on weight and varies between 6 and 18 months

Depending on the weight of the ham the total process time to get an Iberian ham in perfect condition and ready to eat is from 20 to 24 months SHams drying place in Beacutejar (Salamanca) Photo copy Jose Mordf Rada

The Route of Iberian Ham

ecotourism 19

Curing

Curing

After the free range graz-ing the pig is slaughtered in the traditional way or industrially to reduce stress so that the quality of the meat is not affected At the time of slaughter the blood is used for mak-ing cold meats and pre-serves Next it is washed and then cut into hams and shoulders to start the cur-ing process the next day Before you obtain the Iberian ham the leg is prepared and part of the fat skin and meat from the outside is taken away All this makes the charac-teristic ldquoVrdquo on the skin

Although technological innovations have been incorporated into the process the elaboration of the Iberian ham follows a delicate and traditional selective process The climate conditions during the curing process (dry-ing shed and cellar) make the product unique and famous all over the worldThe iberian Ham treatment requires special cares and conditions that concerns the relative humidity and the air flows Photo copy Plan Dinamizacioacuten Jamoacuten Dehesas de Extremadura

20 ecotourism

Curing stages of Iberian ham bull Salting The hams are soaked in brine

at a low temperature (between 1ordm-5ordmC) with humidity of 80-90 for 9 to 14 days

bull Rinsing This process gets rid of the salt attached to the outside of the ham It also eliminates any remaining traces of blood

bull Post salting Depending on the size and weight of the hams the normal time is between 60 and 75 days and can even be extended to 90 The slow penetration of the salt into the muscles continues The hams are kept at temperatures between 3ordm and 6ordm C with humidity of 80-90

bull Drying It is dried by controlled air circulation for three to seven months to achieve the final stabilization of the ham The humidity slowly disap-pears with this process At a higher temperature (15ordm-30ordmC) an even distribution of the fat is acquired and this gives rise to the taste and aroma of the ham

bull Drying and curing in cellars It is the final stage of the process and it consists in hanging in the still air at temperatures between 10ordm and 20ordmC with room humidity of 60 to 80 The fungus that appears on the out-side of the ham provides the charac-teristic smell of the Iberian ham The minimum stay in the cellar depends on weight and varies between 6 and 18 months

Depending on the weight of the ham the total process time to get an Iberian ham in perfect condition and ready to eat is from 20 to 24 months SHams drying place in Beacutejar (Salamanca) Photo copy Jose Mordf Rada

The Route of Iberian Ham

20 ecotourism

Curing stages of Iberian ham bull Salting The hams are soaked in brine

at a low temperature (between 1ordm-5ordmC) with humidity of 80-90 for 9 to 14 days

bull Rinsing This process gets rid of the salt attached to the outside of the ham It also eliminates any remaining traces of blood

bull Post salting Depending on the size and weight of the hams the normal time is between 60 and 75 days and can even be extended to 90 The slow penetration of the salt into the muscles continues The hams are kept at temperatures between 3ordm and 6ordm C with humidity of 80-90

bull Drying It is dried by controlled air circulation for three to seven months to achieve the final stabilization of the ham The humidity slowly disap-pears with this process At a higher temperature (15ordm-30ordmC) an even distribution of the fat is acquired and this gives rise to the taste and aroma of the ham

bull Drying and curing in cellars It is the final stage of the process and it consists in hanging in the still air at temperatures between 10ordm and 20ordmC with room humidity of 60 to 80 The fungus that appears on the out-side of the ham provides the charac-teristic smell of the Iberian ham The minimum stay in the cellar depends on weight and varies between 6 and 18 months

Depending on the weight of the ham the total process time to get an Iberian ham in perfect condition and ready to eat is from 20 to 24 months SHams drying place in Beacutejar (Salamanca) Photo copy Jose Mordf Rada

The Route of Iberian Ham

ecotourism 21

SHams drying place in Beacutejar (Salamanca) Photo copy Jose Mordf Rada

Curing

22 ecotourism

The Route of Iberian Ham

ecotourism 23

Parts of the Iberian ham

bull ldquoMazardquo This is the most succulent part where most of the meat is and where you normally begin to cut and use the ham

bull ldquo Contramazardquo Opposite side to the ldquomazardquo This part has very little fat

bull ldquoBabillardquo This is the least juicy part of the Iberian ham between the tibia and the femur The experts recom-mend you start to use this part of the ham first if you are going to use it slowly to make sure it does not lose its smell and taste

bull ldquoPuntardquo Top end of the ham Tasty with a lot of fat More salty if it has not been protected by a yellow coat of fat

bull Shank (Jarrete and Cantildea) The meat around the trotter is hard stringy and has a lot of oil Very good for small pieces of ham for cooking stews

Utensils for carving

Carving the ham follows precise rites so you get all the flavour At different fairs and festivals celebrated around ham there are carving competitions with very good prizes This is why the utensils should be carefully chosen

bull Professional ham knife A ham knife should have a long narrow blade that is good and sharp to cut thin slices

bull Short carving knife Short and narrow with a strong blade so you can make slits and to cut round bones when necessary

bull Fillet knife Wide medium width and resistant blade Used to cut off the skin

bull Knife sharpener It eliminates small nicks and keeps each knife perfectly sharpened

bull The ham stand It makes it easy to turn the ham and carve in a straight line keeping the cut level

Carving process

bull First of all Before cleaning the ham you make a deep cut (4 cm) at the hock by the shank Afterwards you proceed to cut off the skin and fat

bull Where to start If you are going to eat the ham within 3 days you start to carve the ham at the meatiest part ldquola mazardquo On the other hand if you are going to eat the ham at home you should start at the ldquoba-billardquo

bull Preparation Once you have re-moved the top part of the ham you go on to take the skin off the sides

bull Slicing You use the ham knife for this The slices should be very thin and medium sized You should carve all the parts of the ham to get more out of it When you get to the bone you should make a clean cut to separate the meat from the bone keeping the meat level so that the slices come off easily

bull Turning the ham over When the slic-es get down to the femur it is time to turn it over and place it on the ham stand with the trotter facing down

bull Finishing off You should carve all the meat from all over the ham so that the bones are clean

bull Conservation You should keep the ham in a cool dry place covering the parts of the ham that have been carved with slices of the hamrsquos own fat and then cover it with a cloth

Carving

24 ecotourism

Ham festivals

There are professional trade fairs gastronomic events congresses and local festivals centred around Iberian ham in the areas all along Route that give ham a festive quality that attracts thousands of visitors

Meat Industry Fair in Guijuelo

At the beginning of June the Meat Industry Fair is held in Guijuelo (Salaman-ca) with its 16th edition in 2014 a showcase for the leading brands in the sec-tor where you can try their products it is a meeting place for professionals and trade people pro-viding the fair with great commercial value The festival dedicated to the Traditional Pig Slaughter-ing has been declared to be of Tourist Interest and it is held in Guijuelo on the last weekend of January and every weekend in February when visitors can try the produce Cut and plate up the Iberian Ham competition During the III Trade fair of acorn-fed Iberian Ham in Los Pedroches in Villanueva de Coacuterdoba Photo copy MG Spain Export Consulting

Spanish International Trade Consulting

The Route of Iberian Ham

22 ecotourism

The Route of Iberian Ham

ecotourism 23

Parts of the Iberian ham

bull ldquoMazardquo This is the most succulent part where most of the meat is and where you normally begin to cut and use the ham

bull ldquo Contramazardquo Opposite side to the ldquomazardquo This part has very little fat

bull ldquoBabillardquo This is the least juicy part of the Iberian ham between the tibia and the femur The experts recom-mend you start to use this part of the ham first if you are going to use it slowly to make sure it does not lose its smell and taste

bull ldquoPuntardquo Top end of the ham Tasty with a lot of fat More salty if it has not been protected by a yellow coat of fat

bull Shank (Jarrete and Cantildea) The meat around the trotter is hard stringy and has a lot of oil Very good for small pieces of ham for cooking stews

Utensils for carving

Carving the ham follows precise rites so you get all the flavour At different fairs and festivals celebrated around ham there are carving competitions with very good prizes This is why the utensils should be carefully chosen

bull Professional ham knife A ham knife should have a long narrow blade that is good and sharp to cut thin slices

bull Short carving knife Short and narrow with a strong blade so you can make slits and to cut round bones when necessary

bull Fillet knife Wide medium width and resistant blade Used to cut off the skin

bull Knife sharpener It eliminates small nicks and keeps each knife perfectly sharpened

bull The ham stand It makes it easy to turn the ham and carve in a straight line keeping the cut level

Carving process

bull First of all Before cleaning the ham you make a deep cut (4 cm) at the hock by the shank Afterwards you proceed to cut off the skin and fat

bull Where to start If you are going to eat the ham within 3 days you start to carve the ham at the meatiest part ldquola mazardquo On the other hand if you are going to eat the ham at home you should start at the ldquoba-billardquo

bull Preparation Once you have re-moved the top part of the ham you go on to take the skin off the sides

bull Slicing You use the ham knife for this The slices should be very thin and medium sized You should carve all the parts of the ham to get more out of it When you get to the bone you should make a clean cut to separate the meat from the bone keeping the meat level so that the slices come off easily

bull Turning the ham over When the slic-es get down to the femur it is time to turn it over and place it on the ham stand with the trotter facing down

bull Finishing off You should carve all the meat from all over the ham so that the bones are clean

bull Conservation You should keep the ham in a cool dry place covering the parts of the ham that have been carved with slices of the hamrsquos own fat and then cover it with a cloth

Carving

24 ecotourism

Ham festivals

There are professional trade fairs gastronomic events congresses and local festivals centred around Iberian ham in the areas all along Route that give ham a festive quality that attracts thousands of visitors

Meat Industry Fair in Guijuelo

At the beginning of June the Meat Industry Fair is held in Guijuelo (Salaman-ca) with its 16th edition in 2014 a showcase for the leading brands in the sec-tor where you can try their products it is a meeting place for professionals and trade people pro-viding the fair with great commercial value The festival dedicated to the Traditional Pig Slaughter-ing has been declared to be of Tourist Interest and it is held in Guijuelo on the last weekend of January and every weekend in February when visitors can try the produce Cut and plate up the Iberian Ham competition During the III Trade fair of acorn-fed Iberian Ham in Los Pedroches in Villanueva de Coacuterdoba Photo copy MG Spain Export Consulting

Spanish International Trade Consulting

The Route of Iberian Ham

ecotourism 23

Parts of the Iberian ham

bull ldquoMazardquo This is the most succulent part where most of the meat is and where you normally begin to cut and use the ham

bull ldquo Contramazardquo Opposite side to the ldquomazardquo This part has very little fat

bull ldquoBabillardquo This is the least juicy part of the Iberian ham between the tibia and the femur The experts recom-mend you start to use this part of the ham first if you are going to use it slowly to make sure it does not lose its smell and taste

bull ldquoPuntardquo Top end of the ham Tasty with a lot of fat More salty if it has not been protected by a yellow coat of fat

bull Shank (Jarrete and Cantildea) The meat around the trotter is hard stringy and has a lot of oil Very good for small pieces of ham for cooking stews

Utensils for carving

Carving the ham follows precise rites so you get all the flavour At different fairs and festivals celebrated around ham there are carving competitions with very good prizes This is why the utensils should be carefully chosen

bull Professional ham knife A ham knife should have a long narrow blade that is good and sharp to cut thin slices

bull Short carving knife Short and narrow with a strong blade so you can make slits and to cut round bones when necessary

bull Fillet knife Wide medium width and resistant blade Used to cut off the skin

bull Knife sharpener It eliminates small nicks and keeps each knife perfectly sharpened

bull The ham stand It makes it easy to turn the ham and carve in a straight line keeping the cut level

Carving process

bull First of all Before cleaning the ham you make a deep cut (4 cm) at the hock by the shank Afterwards you proceed to cut off the skin and fat

bull Where to start If you are going to eat the ham within 3 days you start to carve the ham at the meatiest part ldquola mazardquo On the other hand if you are going to eat the ham at home you should start at the ldquoba-billardquo

bull Preparation Once you have re-moved the top part of the ham you go on to take the skin off the sides

bull Slicing You use the ham knife for this The slices should be very thin and medium sized You should carve all the parts of the ham to get more out of it When you get to the bone you should make a clean cut to separate the meat from the bone keeping the meat level so that the slices come off easily

bull Turning the ham over When the slic-es get down to the femur it is time to turn it over and place it on the ham stand with the trotter facing down

bull Finishing off You should carve all the meat from all over the ham so that the bones are clean

bull Conservation You should keep the ham in a cool dry place covering the parts of the ham that have been carved with slices of the hamrsquos own fat and then cover it with a cloth

Carving

24 ecotourism

Ham festivals

There are professional trade fairs gastronomic events congresses and local festivals centred around Iberian ham in the areas all along Route that give ham a festive quality that attracts thousands of visitors

Meat Industry Fair in Guijuelo

At the beginning of June the Meat Industry Fair is held in Guijuelo (Salaman-ca) with its 16th edition in 2014 a showcase for the leading brands in the sec-tor where you can try their products it is a meeting place for professionals and trade people pro-viding the fair with great commercial value The festival dedicated to the Traditional Pig Slaughter-ing has been declared to be of Tourist Interest and it is held in Guijuelo on the last weekend of January and every weekend in February when visitors can try the produce Cut and plate up the Iberian Ham competition During the III Trade fair of acorn-fed Iberian Ham in Los Pedroches in Villanueva de Coacuterdoba Photo copy MG Spain Export Consulting

Spanish International Trade Consulting

The Route of Iberian Ham

24 ecotourism

Ham festivals

There are professional trade fairs gastronomic events congresses and local festivals centred around Iberian ham in the areas all along Route that give ham a festive quality that attracts thousands of visitors

Meat Industry Fair in Guijuelo

At the beginning of June the Meat Industry Fair is held in Guijuelo (Salaman-ca) with its 16th edition in 2014 a showcase for the leading brands in the sec-tor where you can try their products it is a meeting place for professionals and trade people pro-viding the fair with great commercial value The festival dedicated to the Traditional Pig Slaughter-ing has been declared to be of Tourist Interest and it is held in Guijuelo on the last weekend of January and every weekend in February when visitors can try the produce Cut and plate up the Iberian Ham competition During the III Trade fair of acorn-fed Iberian Ham in Los Pedroches in Villanueva de Coacuterdoba Photo copy MG Spain Export Consulting

Spanish International Trade Consulting

The Route of Iberian Ham

ecotourism 25

Cut and plate up the Iberian Ham competition During the III Trade fair of acorn-fed Iberian Ham in Los Pedroches in Villanueva de Coacuterdoba Photo copy MG Spain Export Consulting Spanish International Trade Consulting

Ham festivals

26 ecotourism

Rural Tourism in the dehesa pasture in Badajoz (Extremadura) Photo copy Thrigo To the right Iberian Hams drying place in Montaacutenchez (Caacuteceres) Photo copy Jamones Monsalud

The Route of Iberian Ham

26 ecotourism

Rural Tourism in the dehesa pasture in Badajoz (Extremadura) Photo copy Thrigo To the right Iberian Hams drying place in Montaacutenchez (Caacuteceres) Photo copy Jamones Monsalud

The Route of Iberian Ham

ecotourism 27

Montaacutenchez gastronomic festival

Every December there is a gastronomic festival in Montaacutenchez (Caacuteceres) one of the cradles of Ibe-rian ham a Gastronomic festival when the local people take part in the pig slaughtering rite and also a chance to try the different pork products

Iberian Ham Show in Jerez de los Caballeros

In May one of the most prestigious events takes place in Jerez de los Ca-balleros (Badajoz) cen-tred around ham and the route the Iberian Ham Show a monographic event that has quality ham playing the lead-ing role with at least 150 stands There are ham slicing competitions gastronomic events and ham tasting Visitors can see and try the products Rural Tourism in the dehesa pasture in Badajoz (Extremadura) Photo copy Thrigo To the right Iberian Hams drying place in Montaacutenchez (Caacuteceres) Photo copy Jamones Monsalud

Ham festivals

28 ecotourism

offered on the numerous stands

Day of Ham in Monesterio

In Monesterio (Badajoz) where there is also a Ham Museum each Septem-ber (the first week) a gastronomic day is or-ganised which attracts over 10000 people from all over Spain to visit the stands where they can try typical products like ham pork loin Iberian ham shoulder Around this day there are ham sampling competitions for the best ham slicer cycling routes technical workshops and other leisure activities

Ham and Iberian Pig Regional Fair

During the third weekend in October each year the Ham and Iberian Pig Regional Fair is held in Aracena (Huelva) it is a meeting place that serves as a forum for debate on Iberian pork products for the pig farming sector There are varied activi-ties a competition for the best ham slicer a raffle for your weight in ham you can try products from the General view of the III trade fair of acorn-fed Iberian Ham of Los Pedroches in Villanueva de Coacuterdoba Photo copy MG Spain Export Consulting Spanish International Trade Consulting

The Route of Iberian Ham

ecotourism 29

General view of the III trade fair of acorn-fed Iberian Ham of Los Pedroches in Villanueva de Coacuterdoba Photo copy MG Spain Export Consulting Spanish International Trade Consulting

Ham festivals

30 ecotourism

Yuste Monastery in La Vera (Caacuteceres) Photo copy Mordf Aacutengeles y Jesuacutes To the right night in the dehesa pasture of Extremadura Photo copy Jorge

The Route of Iberian Ham

30 ecotourism

Yuste Monastery in La Vera (Caacuteceres) Photo copy Mordf Aacutengeles y Jesuacutes To the right night in the dehesa pasture of Extremadura Photo copy Jorge

The Route of Iberian Ham

ecotourism 31

pig slaughter etc An ex-cellent opportunity to visit the Ham Museum

Trade Fair of acorn-fed Iberian Ham in Los Pedroches

Another great fair cen-tred around Iberian ham is held in the month of October in Villanueva de Coacuterdoba one of the towns that forms part of the Protected Designa-tion of Origin area of Los Pedroches (Coacuterdoba) It is the Trade Fair of acorn-fed Iberian ham in Los Pe-droches The fair includes a competition for the best ham slicer approved by the Spanish Association of Ham Carvers and the Competition for the best acorn-fed Iberian ham from Los Pedroches

Yuste Monastery in La Vera (Caacuteceres) Photo copy Mordf Aacutengeles y Jesuacutes To the right night in the dehesa pasture of Extremadura Photo copy Jorge

Ham festivals

32 ecotourism

La Alberca (Salamanca) in the Guijuelo route the first spanish village to obtain the historic artistic monument distinction by 1940 Photo copy Francisco Joseacute Saacutenchez Montero

The Route of Iberian Ham

ecotourism 33

La Alberca (Salamanca) in the Guijuelo route the first spanish village to obtain the historic artistic monument distinction by 1940 Photo copy Francisco Joseacute Saacutenchez Montero

Tourist Routes

34 ecotourism

Route Guijuelo Salamanca

Sier

ra d

e Beacute

jar (

Sala

man

ca) copy

Mar

iam

Rod

riacutegue

z

Monleoacuten

The Route of Iberian Ham

Towns of the Product club route of the Iberian Ham with tourist services

34 ecotourism

Route Guijuelo Salamanca

Sier

ra d

e Beacute

jar (

Sala

man

ca) copy

Mar

iam

Rod

riacutegue

z

Monleoacuten

The Route of Iberian Ham

Towns of the Product club route of the Iberian Ham with tourist services

ecotourism 35

Route through Protected Designation of Origin Guijuelo

Route through PDO Guijuelo

The centre of the Iberian ham industry in this dis-

trict is Guijuelo a town with around 6 000 inhabitants roughly three quarters of the population work in the meat industry There are at least 50 businesses and 300 brand names of ham There is a Museum dedicated to the cured meat industry so you can get to know the tradi-tional industry the mainstay of the district better

Miranda del Castantildear is a lovely Medieval town it has been an Artistic His-toric Complex since 1973 with city walls and noble mansions houses made of wood and granite Sotose-rrano a spectacular nature area that invites you to stroll

through its groundsLa Alberca was the first village to receive the Artistic Historic Monument distinc-tion in 1940

The nature in this district is ideal for hiking it is part of the Biosphere Reserve of the Sierras de Beacutejar y Francia Las Batuecas Nature Park and Sierra de Francia and the protected Nature Area of Sierra de las Quilamas

Beacutejar as well as being a very beautiful monumental pla-ce has a ski resort (La Co-vatilla) and a historic centre called El Bosque

4 kilometres from Beacutejar you come to the town Cande-lario another place not to

miss on this Iberian Ham Route another Artistic His-toric Complex since 1975 because of its traditional mountain architecture

Do not miss visiting

Bull carnival (Ciudad Rodrigo)Salamanca CathedralBatuecas ValleyArribes del DueroPentildea de Francia SanctuaryDuques de Alba Castle (Alba de Tormes)Salamanca UniversityLa Covatilla Ski Station in Sierra de Beacutejar

36 ecotourism

Route Dehesa de Extremadura Caacuteceres

Cac

eres

pas

ture

s copy M

Car

men

F (c

afed

eveg

a)

Plasenzuela

Botija

Zarza deMontaacutenchez

The Route of Iberian Ham

Towns of the Product club route of the Iberian Ham with tourist services

ecotourism 37

Route of the Dehesas de Extremadura through the province of Caacuteceres

The Route of the Dehesas de Extremadura

La Dehesa de Extremadu-ra with almost 22 million

hectares is one of the most singular ecosystems on the Iberian Peninsula Most of this area is made up of gra-zing land with oak groves

Montaacutenchez (Caacuteceres) is the centre of this route An ancient town that dates back to the Bronze Age the tradition of curing hams also goes back centuries with historic references since 1236 Tradition tells that Carlos V when he retired to Yuste enjoyed ham from Montaacutenchez

Caacuteceres has extensive cou-ntryside where the Iberian

pig reigns and this is why there are many districts on this route La Jara with the ruins of Augustobriga La Vera where the monastery of Yuste is situated where Carlos V retired the Jerte valley with exquisite cherry trees a compulsory stop when they are in flower the Ambroz valley with the outstanding town of Hervaacutes and the chestnut groves the Alagoacuten valley presided by the monumental town of Coria Tajo-Salor-Almonte with the spectacular Roman bridge of Alcaacutentara Mon-fraguumle and the surrounding area with its Nature Park where you can bird watch and the unforgettable town

of Plasencia Miajadas-Trujillo fertile land and the cradle of conquistadors who built splendid palaces or Villuercas with the emble-matic town of Guadalupe one of the most famous pilgrim destinations in Spain

Do not miss visiting

Emperor Carlos V routeMonfraguumleCaacuteceres City Cherry tree blossom festival (Valle del Jerte)Guadalupe MonasteryLa BerreaThe English routeMycology Festival in CorialdquoLos empalaosrdquoRoman bridge in Alcaacutentara

38 ecotourism

BadajozRoute Dehesa de Extremadura

Bada

joz p

astu

res copy

Ped

ro F

ruct

uoso

Azuaga

Higuerala Real

The Route of Iberian Ham

Towns of the Product club route of the Iberian Ham with tourist services

ecotourism 39

Route of the Dehesas de Extremadura through the province of Badajoz

The Route of the Dehesas de Extremadura

The beauty of the coun-tryside here does not only

centre on the Iberian pigs but also on the impressive mixture of monuments and nature Monesterio and Jerez de los Caballeros are production centres of Iberian ham from the dehesas of Extremadura in Badajoz that cover a lar-ge and varied geographic area

The districts of Olivenza Campintildea Sur la Serena Sierra de San Pedro Los Bal-diacuteos Zafra Riacuteo Bodioacuten Sierra Suroeste and Tierra de Ba-rros offer some of the most

beautiful countryside for Ibe-rian pig farming although it is also famous for its cheese wine and delicious beef that also have their own protec-ted designation of origin

Other places we have not to forget on a food tourism route through the province of Badajoz are Fregenal de la Sierra with a Templar Knights past Monesterio with a good offer of res-taurants and where they celebrate a Ham Festival that attracts a lot of visitors Calera de Leoacuten seat of the Knights of Santiago with its impressive Conventual or Zafra with a magnificent

historic centre

Do not miss visiting

San Juan Cathedral (Badajoz)Roma theatre (Meacuterida)Cornalvo Natural Park Cacho Roano archaeologi-cal siteTentudia MonasteryChanfaina Festival (Fuente de Cantos) Sta Mordf Magdalena Church (Olivenza)La Jayona mine Castilo de Luna (Alburquerque)

40 ecotourism

Route Jamoacuten de Huelva Huelva

Route through the Protected Designation of Origin area in Huelva

Huelva Ham is a protec-ted designation of origin

of Iberian ham It is very well known ham because of its texture aroma and particu-lar distinguished taste with its centre in Jabugo (Huel-va) in the heart of the Sierra de Aracena and Picos de Aroche Nature Park and it is a part of the dehesas of Sierra Mornea and as such a Reserve of the Biosphere

Although Jabugo is a small village it has great charm and most of its inhabitants work in the Iberian ham and cooked meats industry

However the Sierra de Ara-cena has a lot more charms than just its cuisine

Almonaster la Real surroun-ded by forest has the most beautiful rural mosque of its kind Cortegana has its

impressive castle Cumbres Mayores is proud of its outs-tanding fortress at the same time it has famous drying sheds where the Iberian ham is cured

Galaroza Aroche Linares de la Sierra Fuenteheridos in fact any of these places is worth a leisurely visit La Pentildea de Arias Montano is the site of the Sanctuary dedicated to Our Lady of Angels from where there are fantastic views of the mou-ntains

In Aracena besides the charms of the village like the Templar castle and the Plaza del Marqueacutes de Aracena there is one of naturersquos wonders la Gruta de las Maravillas one of the most attractive tourist caves in Spain

Although the Iberian pig farming goes on in the mou-ntain areas Huelva has a unique heritage and natural wealth that demands an unhurried visit Its beaches attract numerous visitors and the protected nature in Dontildeana are attractions worth mentioning

Do not miss visiting

Dontildeana El RociacuteoMinas de RiotintoLas Maravillas cave(Aracena)Costa de la LuzLa Raacutebida MonasteryOdiel Marshlands

Castantildeo delRobledo

Alaacutejar

Los Marines

Linares dela Sierra

Castillo delas Guardas

The Route of Iberian Ham

Towns of the Product club route of the Iberian Ham with tourist services

ecotourism 41

Route through the PDO in Huelva

Public washing place in Linares de la Sierra (Huelva) Photo copy Miradas de Andaluciacutea

42 ecotourism

Route Los Pedroches Coacuterdoba

Los P

edro

ches

copy M

aric

hu

El Hoyo

Villanuevadel Duque

Antildeora

Towns of the Product club route of the Iberian Ham with tourist services

The Route of Iberian Ham

ecotourism 43

Route through the Protected Designation of Origin area Los Pedroches

Route through the PDO in Los Pedroches

North of Coacuterdoba once you have crossed the

mountains ndash going over the mythical Calatraventildeo mountain pass that Marqueacutes de Santillana sung about in his Serranillas type flamen-co songs- a landscape of gentle hills and oak grove unfolds a land cut out of granite

Los Pedroches valley has a thick aroma of history that is still intact in its monuments landscapes and mountain nature in its delicious cuisi-ne its game its leafy and romantic walks and in its ageless traditions In Fuente Obejuna every

year in August Lope de Vegarsquos famous play is sta-ged (Fuenteovejuna) about the local people who uni-ted to make a front against tyranny

Hinojosa del Duque and Villanueva de Coacuterdoba have a long standing ham tradition and Pozoblanco the capital of the district is the great stock cooperative of Andaluciacutea

It is the most extensive area of dehesa pasture as well as the best conserved on the Iberian Peninsula covering 424 000 hectares However besides its natural riches the

city of Coacuterdoba is only a few kilometres away with its em-blematic monuments like the Mosque and the Roman bridge that attract visitors from all over the world

Do not miss visiting

Cordoba MosqueMedina Azahara palaceCoracho Basilica (Lucena) Ancient basilica (Dos Torres)Arch of Triumph (Coacuterdoba)Cardentildea-Montoro natural parkVirgen de la Sierra (Cabra)

44 ecotourism

Planning every details of your route

One of the most creative ways of ma-king a trip and immersing yourself in

the sensory experience of the Iberian Ham Route is to plan your own stages combining accommodation nature trips discover history as well as the exquisite presence of ham one of the most appreciated delica-

cies in the world

From this Route Planner you can make your own route and manage your booking visualize the routes created by other trave-llers and select the places you want to visit whether travelling on foot or by car

You can filter the options to limit the con-tents When you select the place of interest you select the ldquoAntildeadir punto de intereacutesrdquo

Peac

h bl

osso

ms i

n Ex

trem

adur

a copy

Mar

ian

Rodr

iacutegue

zThe Route of Iberian Ham

ecotourism 45

Planning every details of your route

option (Add a place of interest) and it is added to your list of places to visit Other options allow you to decide whether you want to calculate the route on foot or by car GoogleMaps will calculate the route for you by selecting different options ldquoMos-trar ruta optionrdquo (Show route option) (by defect) If you do not select this it will not show the selected route between different places and will keep your route private you can specify if you want the route to be

Plan your own Iberian Ham Route

here

available for others you can give the route a name and add a description using the editor option

46 ecotourism

Santa Maria de Guadalupe Royal Monastery in the Villuercas region (Caacuteceres) Photo copy Mari Aacutengeles y Jesuacutes

The Route of Iberian Ham

ecotourism 47

Online Businesses and resources

Santa Maria de Guadalupe Royal Monastery in the Villuercas region (Caacuteceres) Photo copy Mari Aacutengeles y Jesuacutes

Fincas - Farms - LandguumlterDehesa de Extremadura Caacuteceres Villas Viejas del Tamuja httpbitly1tTZCSDLa Majada de los Canchaleshttpbitly1j6Y5DXDehesa Boyal de Botijahttpbitly1nyqaqRLa Torahttpbitly1hHyjkWTres Riveroshttpbitly1fofHvADehesa La Solanahttpbitly1rDX8pv

Dehesa de Extremadura Badajoz Dehesa Campo Olivahttpbitly1fIJHgCFinca La Moneda y las Margaritas httpbitlyQOQuiZFinca Comunal MonteporrinoFinca los Naranjosmontobemontobees

Jabugo HuelvaDehesa Montefriacuteohttpbitly1m0kYMTDehesa La Siladillahttpbitly1m0kYMTFinca El Tornero wwwfincaeltornerocomFinca La FrondawwwfincalafrondacomFinca La Media Leguawwwfincalamedialeguaes

Los Pedroches CoacuterdobaCortijo El Mohedanohttpbitly1lnjB8jCortijo CharcollanahttpbitlyQU6C2iEl Encinar ndash Portezuelohttpbitly1hGmwrxPalomar de la Morrahttpbitly1hGmyPZ

Secaderos - Drying sheds - Trockenraumlume

Dehesa de Extremadura Caacuteceres Brumale SLhttpbitly1kc1W0x

48 ecotourism

Dehesa La Solanahttpbitly1isccoHEl Risco Extrementildeohttpbitly1rDXFYuIberprohttpbitlyQOQT4SAcero Vaacutezquez e Hijos SL httpbitly1nyqnKNJamones Casa Bautistawwwjamonescasabautistacom

Dehesa de Extremadura Badajoz Cayetano Pantojo SAhttpbitly1tU0UwZIberlimahttpbitly1lnjZ6I

Jamoacuten y Salud SA httpbitly1rwx0LiEl culebriacutenwwwelculebrincomJoaquiacuten Luna e Hijos SLwwwjoaquinlunacomMirador de Sierra GrandewwwmiradordesierragrandecominiciohtmlEra el PentildeascowwwibericoscontrerascomMontesanowwwmontesanoes

Jabugo HuelvaJamones Eiriz Jabugo SLhttpbitlyPKhUp2

Can

dela

rio (S

alam

anca

) copy Jo

se R

odrig

uez (

urug

allu

)The Route of Iberian Ham

ecotourism 49

Francisco y Gregorio Alcaide Cera SL httpbitly1lnkaiwEmbutidos Jabugo SAhttpbitly1lnk8XIJuan Maciacuteas Jabugo SA httpbitly1mQfiSF

Los Pedroches CoacuterdobaBellotera Delicatessen SL httpbitly1tU1cUrCOVAP SCAhttpbitly1iscoEkIbeacuterico de Bellota SA httpbitly1kkGHvaSantiago Murillo Barranchowwwsantiagomurillocom

Museos y centros de interpretacioacuten - Museums and Interpretation Cen-tres - Museen und BesucherzentrenDehesa de Extremadura Caacuteceres Museo Rural Etnograacuteficohttpbitly1hGq6BP

Dehesa de Extremadura Badajoz Museo Histoacuterico y Etnograacutefico MUVIhttpbitly1fol7XBCentro de Interpretacioacuten de La Fronterahttpbitly1rDZF30Centro de Interpretacion del Cerdo Ibericowwwhigueralareales

Online Businesses and resources

50 ecotourism

Mountain bikes tourism around Montanchez route (Caacuteceres) Photo copy MTB Cruz del Riacuteo

The Route of Iberian Ham

ecotourism 51

Museo Del Jamoacuten de MonesteriowwwmuseodeljamondemonesteriocomMuseo Etnograacuteficohttpbitly1fILJgMuseo de Costumbres Populareshttpbitly1ivaeCWCentro de Interpretacioacuten de La Dehesahttpbitly1hGpPig

Los Pedroches CoacuterdobaMuseo de Costumbres Populareshttpbitly1ivaeCW

Jabugo HuelvaMuseo del Jamoacutenhttpwwwaracenaesindexphpmuseo-del-jamon

Empresas de Actividades y Receptivos - Businesses dedicated to Activities and Receiving Visi-tors - Unternehmen die Aktivitaumlten anbieten IncomingDehesa de Extremadura Caacuteceres La Mandilahttpbitly1kc4ko1Birding Extremadurahttpbitly1m0neDTViaje Encantadohttpbitly1hHBxVtSafari Extremadurahttpbitly1fokpJKFactor Ocio ndash Barco del Tajohttpbitly1lnlK3HCaballos del Marvaohttpbitly1kkHSL2Eurotravel Miajadas httpbitly1mQSO6uMonfraguumle Naturalwwwmonfraguenaturalcom

Dehesa de Extremadura Badajoz Gerocio ndash Centro Multiaventura Adaptadohttpbitly1nV4wusGrupo XtremabuggyhttpxtremabuggycomTentubikehttptentubikeesCentro Ecuestre El Caminowwwacaballonet

Jabugo HuelvaLas Tres Cabras Aventura amp Naturalezahttpbitly1fkCBo3Dontildeana ndash Aracena Aventurahttpbitly1fkCAjVA Taste of Spain Travels SLwwwatasteofspaincomAlma NaturawwwalmanaturaesSomosdestinoruralwwwsomosdestinoruralcomFoodies AndaluciacuteawwwfoodiesandaluciacomCulturalezawwwculturalezacomMadre Sierra Turismo Activowwwmadresierraaracenacom

Los Pedroches CoacuterdobaMedel Viajeshttpbitly1m0mNtkAventura Naturalhttpbitly1lnlnpS

Tiendas especializadas - Speciali-sed Shops - FachgeschaumlfteDehesa de Extremadura Caacuteceres Jamones Casa Viacutenculo httpbitly1mQTSaALa Casa del Jamoacutenhttpbitly1kc6fsIAgila Seleccioacutenhttpbitly1kc6bcBDehesa La Solanahttpbitly1j74q29miExtremadura httpbitly1itgTZqEmbutidos Sierra de MonfraguumlewwwsierrademonfraguecomTienda Venta el CalderowwwventaelcalderoesJamones Casa Bautistawwwjamonescasabautistacom

Dehesa de Extremadura Badajoz Cumplidohttpbitly1mQTfxLJamomentildeohttpbitlyPKjLdALa Tienda de Davidhttpbitly1rwydSK

Online Businesses and resources

52 ecotourism

La Covatilla ski track (Salamanca) Photo copy Jose Antonio Cotallo Loacutepez

The Route of Iberian Ham

ecotourism 53

Jamonesterio - dehesa Boyalhttpbitly1fkDc98Carniceriacutea Salchicheriacutea Fernando CBhttpbitly1lnmlTdNico JimeacutenezinfonicojimenezcomJamones AngeleswwwjamonesangelesesJamones Ibeacutericos CumplidowwwyunjamoncomIbeacutericos Dehesa ExtremadurawwwdehesaextrementildeacomEl CulebriacutenwwwelculebrincomArte y CortewwwarteycortecomLa Despensa del IbeacutericowwwmuseodelvinoinfoTorres de Briz Jamones y EmbutidostorresdebriztorresdebrizcomJoaquiacuten LunawwwjoaquinlunacomChachinas Pererahttpbitly1ivaFgL

Alojamientos - Accommodation - UnterkuumlnfteGuijuelo SalamancaPalacios de SalvatierraCasa Rural Palacios httpwwwcasaruralpalacioscom

Dehesa de Extremadura Caacuteceres La Roanahttpbitly1hPTilB

El Labriegohttpbitly1rKvG9D

El Pericutohttpbitly1ftR6Wg

Villa Matildehttpbitly1jdTlwo

Viacutea de la Platahttpbitly1kjjRTb

Las Gamitashttpbitly1m7QWXz

Casa Rural El Olivar de Valdefuentes httpbitlyQVvzuy

Casa Rural La AtalayahttpbitlyQZ3xhu

Apartamentos Rurales Marcelinohttpbitly1kjkkoo

Xeretehttpbitly1rKvRSl

Casa Rural Beatrizhttpbitly1m7R9Kk

Cara Rural El Recuerdohttpbitly1hNMJUZ

Piedras de Benquerenciahttpbitly1nCZ3eu

Balcoacuten de Extremadurahttpbitly1ftRKmT

Villa de MontaacutenchezhttpbitlyPOsSddEl Altozanohttpbitly1kbFxzeEl Fontanohttpbitly1nCZipMPito Gordohttpbitly1fN5PXiMarcelinohttpbitly1nCZoOfBaldiacuteo GrandewwwhotelruralcacerescomHotel Victoriawwwhotelvictoriatrujilloes Las CiguentildeaswwwhotelasciguenascomHostal La Cadena mesonlacadenayahooesDos OrillasposadadosorillasgmailcomHotel LeoacutenhttptrujillohostalleoncomHostal Emilia wwwlaemiliacomHotel Rural SoterrantildeahttpsoterranacomHotel TrianawwwhoteltrianaesEl CortijohttpwwwelcortijohrcomindexhtmlPuerto de TornavacasinfodormireneljertecomAlberjertehttpalberjertecomLa Garza Real wwwgarzarealcomLos ArenaleswwwhotelarenalesesEl Regajo wwwelregajoesQuinta La Lunahttpquintadelunacom

Online Businesses and resources

54 ecotourism

Donana from the Acebron very attractive viewpoint from the Jabugo Route in Huelva Photo copy Miguel Pozo

The Route of Iberian Ham

ecotourism 55

Los CanchaleswwwfacebookcomhaciendaloscanchalesHuerta del Severwwwalboradadelsevercom La VegairmardjgmailcomAlbergue Rural la MachierareservasbarcodeltajocomEl JinebrojinebrohotmailcomDehesa la Solanawwwdehesadesolanaes Tres RiveroswwwdehesatresriverosesEl conventowwwhrelconventocomLa IbeacutericawwwhotelibericaesSierra de san MamedehttpcasaruralsierrasanmamedecomLa JiguerawwwlajigueracomcontactohtmEl CastantildearwwwcastantildearcomLa TorahttplatoracomApartamentos puerto RoquewwwpuertoroquecomApartamentos Rurales los Llanos httpparadordelosllanoscomLas AvutardashttplasavutardascomHotel CarvajalwwwhotelcarvajalesCasa Rural la Sierra de Monfraguumlewwwlasierrademonfraguees Hospederia Parque Monfraguumlehttphospederiasdeextremaduracom Hotel Asur Cantildeada RealhttpwwwasurhotelescomMachacowwwimachacocomhotel

Dehesa de Extremadura Badajoz Sierra de San Mamedehttpbitly1m7RyMRLos Canchales httpbitlyQZ4fLFBaldiacuteo Grandehttpbitly1ix08CEMachacohttpbitly1rKwNpB

El Aacuteguilahttpbitly1kbG0RVLos Templarioshttpbitly1mWDh2xConvento de San Diegohttpbitly1ix0bybLa FuentinahttpbitlyS6nsMQVilla Vacacional La Albuerahttpbitly1fpv5IvHospederiacutea Convento de La Parrahttpbitly1u0gBCJCortijo Vintildea del Ducohttpbitly1fpvb2YHotel Isurhttpbitly1nyshv0Los CastillejoshttpbitlyPKmCmQTita Sacramentohttpbitly1kc8VXlDianahttpbitly1pG7U0REl criadero El coronelwwwturismoruralelcoronelcomHospederiacutea Mirador de Llerena wwwhospederiasdeextremaduraes Hotel Restaurante Las Tres Encinas lastresencinasterraesHotel Restaurante DP El Pilar hostaldpilargmailcomHotel Restaurante Moya wwwhotelmoyaesHotel Leowwwgrupo-leoes Hotel Espantildea wwwhotelespa-acom Cortijo Torres montobemontobeesHostal Carmen wwwhostalcarmencomHotel Huerta Honda wwwhotelhuertahondacomCasa Palacio Conde de la Corte wwwcondedelacortecomHacienda Arroyo la Plata wwwalonaturismocom

Jabugo HuelvaMolino Riacuteo Alaacutejarhttpbitly1h6bPe4Finca El Tornerohttpbitly1j774oC

Online Businesses and resources

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Casa Montefriacuteohttpbitly1rE2YaeFinca La Media LeguahttpbitlyPKmcNdRiacuteo y Jarahttpbitly1j76LtZCasa Vestahttpbitly1isepAyEl Campanario y Mirador httpbitly1lnpEtpMesoacuten Rural Bozquezhttpbitly1kkKNDqPosada La Frondahttpbitly1tU5mM8La Casa Noblehttpbitly1nV8fYTLa Estancia Villa Rosillohttpbitly1ivf0AlMolino del Bombohttpbitly1tU5iMvFinca La PortillahttpbitlyQU9pbUAlbergue Casa Venerahttpbitly1lZJr0GLa Siladillahttpbitly1nyrYjzLa posada de San MarcoswwwposadasalajarcomHuerta Santa ZitawwwhuertasantazitacomCasa El Hornillohttpbitly1h6bHv6Casa La Morerahttpbitly1lZJVnrCasa Misoletehttpbitly1itirCCCasa Vestahttpbitly1isepAyLa Posada de Alaacutejarwwwlaposadadealajarcom

Los Pedroches CoacuterdobaCasa Rural Rosaliacuteahttpbitly1nys0bcLos Usiacuteashttpbitly1hGuuALCerro Cantildeahttpbitly1tU4yH4El Coronelhttpbitly1hHElCeManoliacutenhttpbitly1kc6P9RCortijo Charcollanahttpbitly1lnon5N

El Encinar ndash Portezuelo httpbitly1m0pgnHPalomar de la Morrahttpbitly1tU4reOPedrocheshttpbitly1ithiuKCortijo San Aacutelvaro httpbitly1rE12yxEl CriaderowwwelcriaderoesCasa Abuelo Martiacutenwwwcasadelabuelomartines

Restaurantes - RestaurantsDehesa de Extremadura Caacuteceres Alex Gourmethttpbitly1iv81Y8Casa Claudiohttpbitly1pG59fRBar ndash Cafeteriacutea El Chupitohttpbitly1rDYe4wMerendero El Robledohttpbitly1mQSmFvRestaurante Beatrizhttpbitly1iteLkeEl Paraiacuteso httpbitly1rDYjVTMontanerahttpbitly1fIKyxQRincoacuten de Chapetehttpbitly1lZEKnmMachacohttpbitly1lZELrELos ArenaleshttpbitlyQU75l7La Garza Realhttpbitly1lnkGwMPuerto de Tornavacas httpbitly1hGo3OjLa Bodega de las Ciguumlentildeas httpbitly1kc3aJhRestaurante Triana httpbitly1nyqC8uLa Ibeacutericahttpbitly1h67wPYRestaurante Venta el CalderowwwventaelcalderoesAsador Abuelo BrunoRestaurante CarvajalEl Parador de los Llanoswwwlaterronacom

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Dehesa de Extremadura Badajoz La Tojerahttpbitly1fojbylMontealbahttpbitly1kbIdwKLa MontanerahttpbitlyQOShEGEl Conventohttpbitly1hGoSGTLos Canchaleshttpbitly1k2tRyCEl Fogoacuten de Santa Mariacuteahttpbitly1iv9mOSLa Dehesahttpbitly1tU1YAOMobahttpbitly1fkCtVvEl Rinconcillohttpbitly1kpHfQxDontildea Marianahttpbitly1lukRqkRestaurante Isurhttpbitly1hPV2v5BuizahttpbitlyQZ50EzRestaurante Las Tres Encinas lastresencinasterraesCafeteria Restaurante MallorcawwwcafeteriamallorcacomRestaurante Payva httppayvaesRestaurante Museo del Vino wwwmuseodelvinoinfoRestaurante RogeliowwwhostalcarmencomRestaurante BarbacanawwwhotelhuertahondacomRestaurante La Cercha wwwcasasruralesburguilloscomRestaurante El Comeero wwwjoaquinlunacomRestaurante NautiluswwwnautilusbarcarrotacomRestaurante HerederowwwhotelherederonetRestaurante ArteagawwwpalacioarteagacomRestaurante Casa Maiacutela wwwcasamailacomRestaurante DP El Pilar hostaldpilargmailcomRestaurante Moya wwwhotelmoyaes

Restaurante Leo wwwgrupo-leoes Restaurante Los TemplarioswwwhotellostemplariosnetHacienda Arroyo La PlatawwwalonaturismocomRestaurante el Refugioelrefugio2001hotmailcomMesoacuten Rural Huerta y Brasa

Ruta del Jabugo HuelvaManolo Rivero El Manzanohttpbitly1iyj9ysMontecruzhttpbitly1hPVuK0El Mirador de Jabugohttpbitly1mUNPSjMesoacuten Los CanastoswwwmesonloscanastoscomMesoacuten MontesierrawwwmontesierraesArrieros httpbitly1pKC1ULMeson Rural BozquezwwwbozquezruralesMaricastantildeawwwrestaurantemaricastanasingularboxcom

Ruta de los Pedroches CoacuterdobaLa Brasseriahttpbitly1iyjnFPMesoacuten Rural Huerta y Brasahttpbitly1mWF73uLas Columnashttpbitly1o06CJiPuerta Falsawwwlapuertafalsaes

Online Businesses and resourcescopy

Francisco Joseacute Saacutenchez Montero

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