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Magazine Archives: Nov. 15, 2003

Pigs, Salt & Glory

For generations, Carnicas Joselito has made the best cured hams in Spain
Bruce Schoenfeld
Issue: November 15, 2003

The man behind Spain's most renowned ham strides down the hallway of a featureless factory in a flash of red suspenders, a cell phone tucked between his ear and his shoulder. José Gomez steps over crates and around pillars without breaking stride, leafing through a sheaf of papers and carrying on an animated conversation as he goes.

For the full article, check out the new issue of Wine Spectator, on newsstands November 15, 2003.

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