The Iberian secret shared in Portugal & Spain

These two have a lot in common. Both countries boast sun-drenched landscapes, a deep love for wine, rich musical traditions, a passion for dance, along soulful meals and shareable bites that are simply unforgettable. And, speaking of food, there’s another treasure they both proudly share: the art of crafting exceptional cured ham. “Jamón Ibérico” and “Presunto Alentejano” aren’t just food – they’re a cultural experience. If you’ve tasted them, you know exactly what we mean. In Portugal and Spain, they’re considered delicacies, enjoyed in a variety of ways – served with rustic bread, tossed into fresh salads, woven into countless dishes, or simply savored on their own.

What’s the secret? It all begins in the rolling plains of Portugal’s Alentejo and the oak-filled pastures of Spain’s Extremadura, where black pigs roam freely, feeding on wild acorns. This natural diet, combined with centuries-old curing techniques, gives the ham its unique marbling, intense flavor, and melt-in-your-mouth texture. It’s a slow, time-honored process – some hams cure for several years – overseen by artisans who have inherited a deep respect for tradition.

But to truly understand this craft, nothing beats experiencing it in person. Right? Imagine a private visit to renowned producers, complete with guided tastings. Whether you’re a seasoned gourmet or an inquisitive traveler, you’ll want to be part of this journey. The experience offers a rare opportunity to learn how every detail – from the soil beneath the oak trees to the animals’ diet and the microclimate of the curing rooms – shapes the complex aromas and rich textures that make “Jamón Ibérico” and “Presunto Alentejano” so prized. And of course, the grand finale: a hand-sliced ham tasting, paired with vintage wines, in an intimate, private setting. It’s a moment of indulgence, conversation, and discovery you won’t soon forget.

Already feeling curious? Come to Portugal and Spain and embark on a one-of-a-kind gastronomic adventure.