Log In / Join Now

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.

Members-Only Content

PREMIUM SUBSCRIPTION

Created with Sketch.

Join today and get immediate access to this article, and to our entire database of more than 345,000 wine ratings. It only takes moments—but it will help you drink better all year long.

START FREE 30-DAY TRIAL

Already a member?     Sign In


WineRatings+ app: Download now for 340,000+ ratings.