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
