00:25The new field is full of holm and cork oaks.
00:28There's enough room for everyone.
00:35It's important to Armando that his pigs get enough exercise.
00:39When they run around, the fat is distributed evenly through their muscles.
00:44In spring, they prefer to eat fresh clover.
00:47But from the autumn onwards, the pigs should eat belotas, acorns.
00:52That gives the ham its nutty flavour.
00:58The acorns are still very small, but we can calculate how many animals they'll feed.
01:05The longer they eat nothing but acorns, the better the quality of the ham.
01:11This year, the quality will be very, very good.
01:18One thing is troubling Armando however, the cork oak crisis.
01:22He can't live off selling ham alone.
01:25Breeding pigs simply takes too long.
01:27That's why he regularly peels the cork bark from the trees and sells it.
01:31All the farmers of this area do that.
01:34But for some time now, it hasn't really been worthwhile anymore.
01:45Fewer and fewer real corks are used for wine bottles.
01:48Many producers are switching to plastic because it's cheaper.
01:52But that's a problem because the entire ecosystem depends on us using the acorns and the bark.
02:02The first pig farmers are giving up and are looking for work elsewhere.
02:06I don't think it's easier for them to leave.
02:14Armando hasn't reached that point yet.
02:18He goes to the ham factory in town as often as he can.
02:23It's one of the oldest in the region.
02:34Armando wants to see how his ham is doing.
02:37He had 80 pata negra pigs slaughtered here around three months ago.
02:52These joints are ready, but Armando's hams still need a lot more time.
02:58They have to dry and ripen for up to three years before they get the factory's seal.
03:03Armando is walking through the factory's sacred halls together with agricultural vet Carmen Blanco.
03:10The ham spends the summer sweating out its fat in the secadero, the drying room.
03:16It already smells delicious.
03:30The secret to making ham is a cold room full of salt, but not any old salt.
03:38It's sea salt.
03:41It contains no additives.
03:48The Costa de la Luz has the best salt fields in the whole of Spain.
03:54The salt refines the ham's flavor and preserves it.
03:58Although it's a risk not to use any additives, it increases the quality.
04:08I think natural production is best.
04:15Carmen brought Armando's ham here after the pigs were slaughtered.
04:19The joints spent a good week in the salt.
04:26Now they're hanging in another one of the factory's cold rooms.
04:32Armando checks whether the salt was absorbed well.
04:34He doesn't want to see any crusts or even mold.
04:44The ham looks good, and I like the way they cut it here.
04:49After it's salted, the ham stays in this room for 40 to 60 days.
04:57Usually for three months.
05:02Only then will Armando's ham be moved to the secadero, the last stage in the production process.
05:15Armando sells his ham all over Europe, but he keeps a few joints for the family.
05:20Very good!
05:26Guys, let's try a little bit of ham this night.
05:30Can I take a little bit of ham?
05:35No, that's not.
05:37Natalia is allowed to have a go at carving the ham.
05:42Carving the ham is a ritual for them.
05:44Natalia is trying it for the first time today.
05:52You have to let it go.
05:54You want to come from here?
06:01You want to come from here?
06:01You want to come from here?
06:02In the beginning, I must have been just as bad.
06:05It takes a lot of practice.
06:09Served with the jamon de belota is homemade goat cheese and a glass of red wine.
06:14A typically Andalusian meal.
06:18Andalusian meal.
