Since the late 1800s, family-owned Montesierra has been sourcing free range, acorn munching Iberian pigs from the dehesas (wooded scrublands) of the Sierra Morena mountains and curing them without additives or preservatives (just salt and mountain air) in the village of Jabugo and the city of Jerez.
I paid a visit to Montesierra’s Jerez cellars during my Feeling Fino trip for a behind-the-scenes guided tour of the drying and curing rooms, followed by a tasting and an extremely tempting browse in the shop at the end. Continue reading













































