JAMON. RENEE. A TRIP TO THIS PIG FARM IN THE COUNTRYSIDE OF SPAIN. UNLOCKS A UNIQUE WINDOW INTO SPAIN’S VIBRANT FOOD SCENE. THEY’RE RAISING THESE PIGS TO PRODUCE WHAT WE CALL HAM. IN SPAIN, IT’S KNOWN AS JAMON. IT’S A SPANISH STAPLE THAT’S SERVED EVERYWHERE. IT’S A PART OF OUR OUR LIFE. WE ARE EATING AND ENJOYING HAM ALMOST EVERY DAY. IT’S VERY IMPORTANT TO HAM BECAUSE IT’S A TRADITIONAL PRODUCT IN SPAIN, AND ONLY WE CAN FIND IT IN SPAIN. IN SPAIN, THEY CALLED THE BEST HAM JAMON IBÉRICO JOTA. IT’S A SYMBOL OF SPAIN’S RICH CULINARY HISTORY. AND AT THIS FARM THEY PRODUCE WHAT THE FARMER SAYS IS THE BEST HAM IN THE ENTIRE COUNTRY. FROM THE BIRTH TO SLICE THE HAM, WE NEED ABOUT SIX SEVEN YEARS OF WORK. ANTONIO MARIN IS A VETERINARIAN WHO LEFT THAT CAREER BEHIND TO RUN HIS FAMILY’S ORGANIC PIG FARM, LA UMBRIA. SO WE USE THE ACORNS FROM OUR MEDITERRANEAN FOREST FOR FEEDING THE ANIMALS. THE ACORN FED PIGS ROAM HERE ON NEARLY 300 ACRES OF LAND FOR ALMOST TWO YEARS. EXERCISE MAKE THE THE FAT INFILTRATE INSIDE THE MUSCLE. SO WHEN YOU TASTE THE THE HAM, IT’S MORE TASTY. IT’S MORE FLAVORED. HEY, GUYS. WELCOME TO OUR STORE. THEN IT’S ANOTHER 4 OR 5 YEARS TO CURE THE MEAT. AND WE PUT INSIDE. YOU WANT TO SMELL? OH, WOW. IT’S LIKE A GOOD WINE. SWEET INSIDE, A TOUCH OF BITTER. ACORN FED HAM IS JUST ONE OF THE MANY ICONIC SPANISH DISHES ON THE MENU AT BOTIN IN MADRID. PERHAPS THE MOST FAMOUS IS THE ROAST SUCKLING PIG, THE. LA COCINA IS MORE TRADITIONAL. ALGUNOS PRADOS, MUCHOS MUCHOS PLATOS SON TODAVIA RECETAS DE FUNDADOR DEL ABUELO. 2025 MARKS 300TH ANNIVERSARY. OPENING IN 1725, IT HOLDS THE GUINNESS WORLD RECORD TITLE FOR THE OLDEST RESTAURANT RESTAURANT IN SANTIAGO DEL MUNDO. SEGUN EL LIBRO DE LOS RECORDS, PORQUE PORQUE TODOS LOS REQUISITOS. BUT IS BOTIN ACTUALLY THE OLDEST RESTAURANT IN THE WORLD? THIS IS CASA PEDRO, LOCATED IN THE OUTSKIRTS OF MADRID, FAR AWAY FROM ALL THE TOURISTS. THEY CLAIM THEY’RE ACTUALLY THE OLDEST, OPENING IN 1702. SO IMAGINE A LOT OF HISTORY. 1702. THAT’S RIGHT. WOW. WELL, WE ARE TRYING TO DEMONSTRATE THAT DATE WAS THE DAY THAT MY GRANDFATHER USED TO SAY. THIS BUILDING WAS BUILT. THEY’VE GOT IT. WE HAVEN’T. SO DO YOU WANT IT WITH A ROMANTIC WAY? YES. I WANTED TO DEMONSTRATE THAT MY GRANDFATHER WAS RIGHT. CASA PEDRO HAS ALWAYS BEEN ABOUT THE FOOD. WHAT ARE YOUR FAVORITE DISHES? TRIPE AND OXTAIL. TRIPE IS THE STOMACH LINING FROM A COW. OXTAIL IS JUST LIKE IT SOUNDS. THE COW’S TAIL. SO MY NORTH EASTON COLLEAGUE AND I DECIDED TO TRY THEM. SO YOU PULL IT RIGHT OFF THE BONE? YES. THIS IS PARADISE. PARADISE. THE BEST OF EUROPE. IT’S MY FATHER. OH, BEAUTIFUL. REALLY? THE BEST OF EUROPE? YES. OF COURSE. YOU MAY WANT TO WASH DOWN ALL THAT SPANISH FOOD WITH A DRINK. FORGET SANGRIA. MADRID’S CRAFT COCKTAIL SCENE IS BOOMING, WITH TOP COCKTAIL BARS IN SPAIN AND PORTUGAL. TWO YEARS IN A ROW. WHERE OUR KITATA NEGRONI MADAM AND MY GUIDE. HOPE YOU ENJOY IT. CHEERS, GUYS. YES. LET’S TRY IT. SALUD. OH, WOW. I LOVE THE SMOKY, SMOKY FLAVOR. OH, THIS IS MY DRINK. IT’S SOFT, SWEET, AND THE COLOR PERFECT. WELL, SALUT. INDEED. DID YOU HAVE A FAVORITE DRINK WHILE YOU WERE IN SPAIN? A LOT TO PICK FROM, BUT IF I HAVE TO PICK ONE. VERMOUTH. REALLY? SO YOU THINK VERMOUTH AS SOMETHING IN A MARTINI? BUT IN SPAIN, THEY SERVE IT ON THE ROCKS. YOU THROW A SLICE OF ORANGE IN THERE, AND THEY TYPICALLY HAVE IT IN THE AFTERNOON BEFORE SOME TAPAS. OH, WOW. AND DID YOU GET A CHANCE TO GO TO THAT RESTAURANT DATING BACK TO 1702? THE OLDEST ONE WE DID. AND WE ALSO WENT TO BIOTIN AND BIOTIN. WE HAD THAT ROAST SUCKLING PIG.
From jamón to craft cocktails: A culinary journey in Spain
From Pruna’s pig farms to Madrid’s oldest restaurants, Spain’s culinary heritage shines
A visit to a pig farm in Pruna, Spain, gives a glimpse into the country’s vibrant food scene, where pigs are raised to produce the renowned Spanish staple, jamón — or ham.Jamon Iberico de bellota is considered the best of the best and is a symbol of the nation’s rich culinary history. At La Umbria, a family-run organic pig farm, farmer Antonio Marin claims to produce the best ham in the entire country. “From the birth to the to slice the ham, we need about six, seven years of work,” Marin, a veterinarian who left his career to run his family’s organic pig farm, said. “We use the acorns from our Mediterranean forest for feeding the animals.”Acorn-fed ham is just one of the many iconic Spanish dishes on the menu at Botin in Madrid, which is perhaps most famous for its roast suckling pig. The restaurant, which opened in 1725, holds the Guinness World Record title for the oldest restaurant.Despite Botin holding the official Guinness World Record, Casa Pedro, located on the outskirts of Madrid, claims to be the oldest restaurant. “This place has been here 1702.” Casa Pedro is known for its food, with dishes including tripe and oxtail. Tripe is the stomach lining of a cow, while oxtail is the cow’s tail. Exploring España is an online magazine produced by Northeastern University students who are part of the college’s “Dialogue of Civilizations” study abroad program. The students produced documentaries about Spanish culture during a month-long video storytelling class offered by the School of Journalism.The following students participated in the project: Fiona Averill, Hannah Bocian, Annelise Dramm, Mary Dunn, Madison Evangelist, Elena French-Nino, Mackenzie Gayle, Kayla Goldman, Isamar Martinez, Azalea Murray, Melissa Rejuan, Rishpiath Satter, Gitana Savage, Isabelle Warren, Enrique Zarazaga, and Darin Zullo.
A visit to a pig farm in Pruna, Spain, gives a glimpse into the country’s vibrant food scene, where pigs are raised to produce the renowned Spanish staple, jamón — or ham.
Jamon Iberico de bellota is considered the best of the best and is a symbol of the nation’s rich culinary history. At La Umbria, a family-run organic pig farm, farmer Antonio Marin claims to produce the best ham in the entire country. “From the birth to the to slice the ham, we need about six, seven years of work,” Marin, a veterinarian who left his career to run his family’s organic pig farm, said. “We use the acorns from our Mediterranean forest for feeding the animals.”
Acorn-fed ham is just one of the many iconic Spanish dishes on the menu at Botin in Madrid, which is perhaps most famous for its roast suckling pig. The restaurant, which opened in 1725, holds the Guinness World Record title for the oldest restaurant.
Despite Botin holding the official Guinness World Record, Casa Pedro, located on the outskirts of Madrid, claims to be the oldest restaurant. “This place has been here 1702.” Casa Pedro is known for its food, with dishes including tripe and oxtail. Tripe is the stomach lining of a cow, while oxtail is the cow’s tail.
Exploring España is an online magazine produced by Northeastern University students who are part of the college’s “Dialogue of Civilizations” study abroad program. The students produced documentaries about Spanish culture during a month-long video storytelling class offered by the School of Journalism.
The following students participated in the project: Fiona Averill, Hannah Bocian, Annelise Dramm, Mary Dunn, Madison Evangelist, Elena French-Nino, Mackenzie Gayle, Kayla Goldman, Isamar Martinez, Azalea Murray, Melissa Rejuan, Rishpiath Satter, Gitana Savage, Isabelle Warren, Enrique Zarazaga, and Darin Zullo.