On Tuesday we had the Romeria de la Peña de Alájar
This weekend we say goodbye to our writers, and lurch into the Los Marines Fiesta, with dancing and fireworks....then a fitness week with Sarah Maxwell, and photography with Tim Clinch.
This photograph was taken at our butchery and matanza day last January, when we were about to brand the hams before salting them. We are heating up the FBV (Finca Buenvino) brand so that we know our hams have not been 'got at' by ham rustlers!
Our next matanza (Pig Killing and butchery days) will be held on the weekend of the 15th January 2016. Anyone interested in learning how to make chorizo, salchichón, caña de lomo and jamón is welcome to attend. We have limited availability for those who are truly interested in nose-to-tail charcuterie preparation in Spain. Email me, Sam at firstname.lastname@example.org for details and prices.