On the many dehesas of the area around Monesterio you can see them - the black pigs. They don't just end up on the plates in Monesterio as air-dried Iberian ham. Monesterio is the center of the extreme Italian ham, such as the Jamon Iberico de Pata Negra. Everywhere the "cork harvest" is in progress. The cork oaks are freed from their thick bark with strong ax blows and end up as corks in the delicious red wine.
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