We go to the source of Spain's best jamn ibrico de bellota - yep, that's the amazingly delicious black-hoof, acorn fed ha, that Spain is famous for. We see how the Iberian pigs are raised, see how the ham is made, and enjoy an incredible ham feast! Venga, lets go! Watch Next: Yoly and I buy our first jamn: https://youtu.be/cUMAKL5Vj3MSpanish jamn delivered to your door (USA): https://swiy.io/tiendajamonMY FREE SPAIN RESOURCES Tapas 101 Cheat Sheet: https://swiy.io/Tapas101 Spain House Buyer's Checklist: https://swiy.io/SpainHouseChecklist Spain House Renter's Cheat Sheet: https://swiy.io/SpainRentalCheatSheetENHANCE YOUR SPAIN TRIP Get my ultimate Madrid city guide: https://swiy.io/MadridRevealed Book a food tour with Devour Tours: https://swiy.io/devourtours Book a walking tour with Walks: https://swiy.co/walksJOIN OUR EXCLUSIVE LIVE STREAMS YouTube members get exclusive live stream access: https://swiy.io/JoinSpainRevealed Spanish food delivered to your door (USA): https://swiy.io/latienda Learn Spanish my way: https://swiy.io/learnspanish The gear we use to make videos: https://swiy.io/gearCONNECTJames on Instagram: https://www.instagram.com/jamesblickspainYoly on instagram: https://www.instagram.com/flamencoguide/Our private Facebook community: https://www.facebook.com/groups/spainrevealedBig thank you to Luismi from Mercado Jamn Ibrico (https://www.mercadojamoniberico.com/) and Manuel from Ibricos Maldonado (http://ibericosmaldonado.com/)MORE INFO ABOUT THIS VIDEO I have eaten a lot of jamn over the years. And I've learned about where it comes from and how it's made. But I've never experience the incredible process first hand.In this video Yoly went out on a misty morning to Alburquerque, in Extremadura, right alongside the border with Portugal .We were visiting a magical part of Spain. It's called la dehesa, and it's a region of this country that is covered with pastures and oak trees.And it's in this dehesa that Spain's famous (and native!) Iberian pigs roam.And it's from these pigs that jamn ibrico de bellota is made.We went with Luismi from Mercado Jamn Ibrico to the estate of Manuel Maldonado of Ibricos Maldonado to see how he raises is free range pigs. We saw 2-weeks old babies, sucking from their mother. Then we saw the young pigs in la dehesa. And then we saw the big Iberian pigs who were eating acorns during la montanera period, fattening up to be slaughtered.The acorns have an oleic acid which gives the pigs a delicious flavour!And then we went to the factory to see how the jamn is made - first salted, then dried, and then hung to cure for up to 4 years.And finally, we sat and ate the most delicious Iberian cured meats - chorizo, salchichn, lomo. And incredible cuts of meat - presa ibrica, solomillo. And paired it all with local wines.It was an incredible experience!And if I'm only going to eat a little bit of meat in my life - I want it to be amazing quality, and from ethically treated animals. And this was it!WHO ARE WE? Hola, Spain lovers! We're James and Yoly. James is a New Zealander, and Yoly is from Spain. And we both live in Madrid. This channel is all about giving you a local insight into life in Spain, and helping you experience this country like a local when you come to visit (or live!). If that sounds like your kind of thing, bienvenido!*This description contains affiliate links which means we may earn a commission if you use them