Next we walked to the area where we saw litters of 5-week old piglets. They will be weaned off their mothers when they are 2 months old.
We then walked through an area where we saw the pigs that will be turned into hams next year.
After the walking around everyone was glad to sit down to a fantastic lunch with everything we ate produced on the farm. The ham and other cured meats that they produce are of the utmost quality as was the barbucued “pluma” Iberina pork. This cut is the final part of the loin.