Spend 4 days in Aracena Natural Park and stay on a working organic farm while you learn the art of carving ham and delve into the rarified world of acorn fed pigs.
Celebrating 25 years of bringing Spanish food to the UK., Brindisa offers its very first food journey to the public.
The oak forests of the Sierra de Aracena are the backdrop for a journey of discovery into the gastronomy surrounding Ibérico Bellota ham.
The traditional methods used to rear these black pigs have contributed to preserve one of Europe’s most unique ecosystems. We’ll spend time hiking through the pigs’ woodland pastures, learning how the oaks are managed to provide fodder and understanding how the microclimate of the region contributes to creating these amazing four year old hams.
We’ll visit two farms, both modern and organic, as well as a traditional curing house to see the pigs being raised and be introduced to salting, curing and aging Ibérico hams. We will learn the art of hand-carving, trying our hand under the guidance of a master carver.
The lunches on this four day trip will include traditional regional cooking, modern slow food using locally sourced products and the "Cocina Alta" specialities that Spain has become so famous for in recent years. Evening meals and breakfasts will be lighter and feature freshly picked organic produce from the Finca, the working farm where we will be staying.
To celebrate Brindisa´s 25th birthday, the first 6 bookings will receive a complimentary Brindisa hamper worth £50.
Itinerary at a glance
25th - 28th January 2013
Day 1 Friday
Arrive at Seville airport and drive to Finca Montefrio , via supper at a traditional roadside Venta near Aracena.
Day 2 Saturday
Morning, walking through woodland pastures to see the pigs and learn about the ecosystem. Lunch in Linares de la Sierra specialising in Ibérico products followed by a short hike (5km) through the winter scenery of southwestern Spain to Aracena where there is an opportunity to visit the Museo del Jamon.
Day 3 Sunday
Visit to the Ibérico farm near Salvatierra de los Barros to see how the pigs are raised. Sunday lunch in the converted refectory of Convento de la Parra, which will be opening exclusively for us, to enjoy Extremadura’s interpretation of haute cuisine. The ham workshop in the afternoon will give everyone time to practice their carving skills and find their way around a ham. Supper will be based around the ham, carved in the afternoon, leaving plenty to be vacuum packed ready to take home.
Day 4 Monday
Following a morning hike in the Aracena Natural Park we’ll visit the traditional Jamones Éiriz, a family business founded in 1818 to see how the hams are salted, cured and aged. Our las lunch will be at the Éiriz farmhouse before driving to Seville airport to catch return flights or continue with independent travel.
Take home the Ibérico Bellota ham you have carved, as well as your welcome parcel of local produce and Brindisa foods.
Teaming up with the specialist culinary tour agency, A Taste of Spain, Brindisa have created a four day journey of discovery based at the farmhouse of one of our most esteemed suppliers allowing for a unique introduction into the world of the Ibérico pig. Our visits to farmers and curers offer a chance to understand the skills and experience needed to make such an exceptional product. Our visits are small, personal and guided by an expert in Ibérico ham, taking us into the lives of the Ibérico farmers. Terroir is a concept we’ll explore through being in the forests, seeing the aging of the hams and through sampling the products of this isolated region of Spain.
- pm arrival at Seville airport to be met by our guide.
- transport around the region will be by self-driven hire car, perfect for an independent but guided exploration of the region or a chauffeur driven people carrier can be arranged on request
- includes 3 nights, twin share, rural accommodation at Finca Montefrio.
- all meals and activities included.
- Price £1300
- Flights and car hire / people carrier not included
- more detail on itineraries, menus and wine, including special dietary requirements supplied by contacting us at the address below
For more information and bookings please contact firstname.lastname@example.org
Travel arrangements and bookings for this journey are made with: A Taste of Spain