Food & Drink

On the Iberico Trail with Allan Benton

A collection of photos from Allan Benton’s trip to Spain to trace the origins of his craft
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Row upon row of Ibérico hams hang in the curing room.

A ham snack at Cobacha.

Trees dot the Spanish hillside.

photo: Peter Frank Edwards

Tempranillo flows as the group samples a variety of meats and snacks.

photo: Peter Frank Edwards

Benton and Jaime Oriol at Cobacha.

Benton and Oriol walk the grounds at Cobacha.

Perros at play.

photo: Peter Frank Edwards

Jaime Oriol (left) and cure master Manuel Maldonado confer as Benton admires the ham racks.

Allan Benton takes in his surroundings.

photo: Peter Frank Edwards

Jamón to go.

Cure master Manuel Maldonado.

photo: Peter Frank Edwards

A plate of cured duck ham in Madrid.

Jaime Oriol.

photo: Peter Frank Edwards

Hams on display at a Madrid tapas restaurant.

Sliced to perfection.

photo: Peter Frank Edwards

Admiring hams hanging in the curing room.

photo: Peter Frank Edwards

A lush view of the Spanish hillside.

photo: Peter Frank Edwards

Benton (left) and Oriol (right) with two farm workers outside an old farrowing barn.

A tree-line path through the pastureland.

photo: Peter Frank Edwards

The cherished acorns.

Benton and Oriol at Cobacha.

photo: Peter Frank Edwards

Ibérico pigs amid the oaks.

A house at the neighboring farm.

photo: Peter Frank Edwards

A roaring fire in the living room at Cobacha.

Related: Read “On the Iberico Trail,” by John T. Edge.

 

photo: Peter Frank Edwards