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
Then it’s weighed
And the hair is singed off
The pig is then scraped and rinsed
Next, the belly is removed
And the organs are taken out
Some of the blood is boiled
And the rest is made into fresh blood sausage
The pig is hung to dry and we wait
Meanwhile, make morcilla!
But don’t forget to prick it
Jesus, we’re insanely jealous of this Zimmern dude…