Iberian jamon holiday in Spain in The Sunday Times

There’s nothing like a bit of good press to get our juices flowing… and nothing like our Iberian ham holiday near Seville to get our mouths watering either!

Our brand new Iberian jamon holiday has been featured in the Sunday Times this week as one of the top 25 holidays in Spain in 2013 – we can’t ask for more than that.

We love that the Sunday Times have picked up on how quirky and fascinating this unique cookery holiday is, and we can’t wait to share it with you.

Why not take the Sunday Times’s advice and take our Iberian jamon holiday this year? Not only do you learn to cook with Iberian jamon, you also learn how to carve, cure and taste this delicious delicacy at its best, all set in the sunny location of Alajar near Spain in a charming intimate hotel with beautiful gardens and a luscious swimming pool.

Read what the Sunday Times have to say here:

To gain an understanding of molecular gastronomy, you need only consider the Iberian pata negra pig. Its life is short and sweet. Its first year and a half is spent being gently fattened on a mixture of cereal and acorns, before it is released into the wild to root for acorns for three winter months. The oleic acid in those acorns — the same one found in olives — is stored in the pigs’ fat, and this biochemistry, combined with three years of dry-curing, creates jamon Iberico de bellota — literally acorn ham. If your mouth is watering at the prospect, you can learn more — and sample the results on a new jamon holiday in the Sierra de Aracena natural park. Over four days, you’ll visit a pig farm and a butcher, and take part in gourmet tastings and cookery classes.

Prices start at £455pp, including breakfast, two lunches and two dinners, with GoLearnTo.com (0845 625 0445). Fly to Seville, then rent a car.