Flexibility: High

Social Engagement: High

What’s What: If you have a foodie bucket list, chances are Spanish jamón makes at least a cameo. If you’re a fan of this dry-cured deliciousness, you probably know that there’s something special about Jamón Ibérico, made only from Iberian pigs who feast on seasonal acorns. Because of course they do.

Amava Take: What are you waiting for? Visit the pigs, check out the drying houses, and taste the products! You’ll learn about the genetics and behavioral habits of the pigs, see their natural environment, learn the steps (and patience) involved in producing Jamón Ibérico. About 40 million cured hams are sold in Spain every year. That seems like a data point!

From the Front Lines:

What kinds of people enjoy these tours?

Food lovers and the environmentally curious are generally attracted to Jamón Ibérico tours.

Any tips for first-timers to make it a productive and fulfilling experience?

If you’re planning a trip to Spain anyway and think you might be near Sevilla, look into some tour options.

What’s a typical daily schedule like?

Most tours are a half-day or a full day, but you can dig for a different alternative if you want one.

From the Trenches:  

What’s the most satisfying part of the job/experience?

It’s always beautiful to see the pride of people who are carrying on a regional tradition.

How would you describe the hard parts?

Let’s just say those pigs are awfully cute.

Do you have to speak Spanish well to get something out of it?

No! Which by the way, is the same in English and Spanish.

Special Requirements: To get the most out of a tour, study up by reading about the region and the ham-making. You can also get a visual feel for the process of making Jamón Ibérico in advance. October through March is peak acorn season, so that’s the most interesting time to go.

Finding a Position:  Here’s an overview of what you can expect of a trip to the region. Some tours can be arranged flexibly to meet your needs. You can book tours and get information online and more.