Cultural Heritage; Dehesa; Food Tourism; Iberian Pig; Salamanca;

https://www.scopus.com/inward/record.uri?eid=2-s2.0-85135947985&doi=10.25145%2fj.pasos.2022.20.035&partnerID=40&md5=e0cfb927b18732bd7e7cd0022995e762

10.25145/j.pasos.2022.20.035

Throughout history the relationship between Spanish ham and Salamanca has been strong and has left a rich legacy of both tangible and intangible heritage. The heritage left consists of a sustainable model of pasture land with holm oaks combined with traditional skills of producing ham and sausages. The aim of this study is to describe the tourism potential linked with the tangible and intangible culture as a result of both territorial management and the curing of hams and cold meat. The data collection is based on primary sources, such as fieldwork as well as secondary sources. The results are tabled and mapped. The results show that Spanish ham is a valuable resource for gastronomic tourism with a varied offer of museums, visits to pasture lands (dehesas), manufacturing sites, tastings and fairs.