As eaters, we’re often content with stuffing delicious things down our gullet and never knowing where those foods come from or how they’re made. But once you learn about the artisanal process behind, let’s say, Parmigiano or salumi, those foods become a whole new level of satisfying.

Which is why we were so intrigued when we stumbled across the below photos and videos on Bizarre Food host Andrew Zimmern’s Instagram. Zimmern depicts the process of turning a Spanish pig into Spanish jamon, from the bleeding out of the hog to the drying of the meat.

Bonus: Zimmern posts snaps of boiled blood with onions and olive oil, fresh-as-can-be blood sausage, and the making of traditional Spanish morcilla. Take a look, then book your ticket to Abades, Spain asap to see the making of jamon IRL.


First, the pig is bled out

Spanish Pig… This is how ham begins

A video posted by Andrew Zimmern (@chefaz) on

Then it’s weighed

Weighing in…. With a Minnesota tractor. Nothing works like a Deere

A photo posted by Andrew Zimmern (@chefaz) on


And the hair is singed off

Then you need to singe the hair off the hog

A photo posted by Andrew Zimmern (@chefaz) on

The hog is rolled in burning hay to clean it of ALL its hair

A video posted by Andrew Zimmern (@chefaz) on


The pig is then scraped and rinsed

Then the pig is scraped and rinsed

A photo posted by Andrew Zimmern (@chefaz) on

Next, the belly is removed

Then the belly is CAREFULLY removed first. The table is used so the organs can be removed pristinely

A video posted by Andrew Zimmern (@chefaz) on


And the organs are taken out

View from the top

A photo posted by Andrew Zimmern (@chefaz) on

Some of the blood is boiled

Fresh blood, boiled for a minute and served with onion and olive oil

A photo posted by Andrew Zimmern (@chefaz) on


And the rest is made into fresh blood sausage

Blood sausage made an hour after dispatching the hog…onion and sweet spices only

A photo posted by Andrew Zimmern (@chefaz) on

The pig is hung to dry and we wait

And now we wait a day for the meat to dry

A photo posted by Andrew Zimmern (@chefaz) on


Meanwhile, make morcilla!

Teresa and Pilar teach me to make morcilla. They’ve been doing it together every weekend for 40 years

A photo posted by Andrew Zimmern (@chefaz) on

But don’t forget to prick it

Now, if you don’t prick your blood sausage they explode when they’re poached!!!

A video posted by Andrew Zimmern (@chefaz) on


Jesus, we’re insanely jealous of this Zimmern dude…

Bye bye Spain…. See you tonight Senegal

A photo posted by Andrew Zimmern (@chefaz) on

[via Instagram]