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    While_the_last_photo_from_Espu_a_serrano_ham_showed_the_advance_in_technology_in_jam_n_production_the_rest_of_the_curing_process_is_pretty_traditional._Jam_n_sits_in_salt_for_one_week_then_a_saltsugar_mixture_for_18_days_then_is_hung_to_dry.__There_w.jpg
    Visiting_Espu_a_serrano_ham_producers_in_Olot__Spain._They_process_12_000-15_000_each_week_and_use_a_machine_in_the_beginning_to_assess_quality__PH_level_and_how_long_the_jam_n_will_need_to_be_cured__9-18__months_._Not_the_most_romantic_image_but_the.jpg