Gastronomic tourism has gained strength in recent years as a way of connecting with the territory through its most authentic flavours. In this context, the Iberian pig has become the focus of numerous routes and experiences that allow visitors to discover, taste and understand a unique product in the world.
From the pastures of Extremadura to the mountain ranges of Huelva, Cordoba and Salamanca, there are routes that offer visitors the chance to enter the natural habitat of the Iberian pig, learn about the extensive rearing process and see the work of the farmers and processors at first hand.
These routes usually include visits to farms where pigs are reared in the wild, among holm oaks and cork oaks, as well as to drying sheds and cellars where Iberian ham, cured pork loin, chorizo and salchichón sausage are cured. Visitors can follow the entire route of the product, from the pasture to the table, and learn about the quality criteria and the different types of certification that guarantee its authenticity.
In addition, many of these gastronomic experiences are complemented with guided tastings, ham-cutting workshops, pairings with local wines or olive oils and meals in rural settings where you can enjoy traditional cuisine based on Iberian products.
This type of tourism not only highlights the craftsmanship and cultural heritage surrounding the Iberian pig, but also contributes to the economic development of rural areas and the conservation of valuable ecosystems such as the dehesa.
In short, the Iberian pork gastronomic routes offer a complete sensory and cultural experience, where the traveller not only tastes, but also understands and values the origin of one of the greatest treasures of our gastronomy.
