While we are all still on a plant based diet kick right now, there is still room for meat that is ethically and responsibly sourced, traditionally made and totally delicious.

Away in the distance, under the hundreds of Spanish oak trees, large dark shapes are moving. An occasional grunt or squeal drifts our way and Antonio Hernández of the Dehasa ‘Los Pinos’ answers back with strange noises.

The black Iberian pigs prick up their ears, or they would if their ears weren’t so charmingly floppy, and a mob begins to move toward us. Continue reading →