Get ready, American Jamon Iberico is coming!

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.”

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