S3:E5 | 12.12.2019

Jamon, Y'all

In 2015, Will Harris, a farmer in southwest Georgia, partnered with Spanish entrepreneur father and son to bring Iberian pigs to the United States. The climate would be different (from hot, dry Spain to wet, humid Georgia) and so would the pigs' diet (they would eat Georgia pecans instead of acorns), but Harris figured this expensive gamble could pay off. Can jamón ibérico can be reduced to a simple formula (pigs + pasture + acorns), or is there more to the story?

About this Episode

In 2015, Will Harris, a farmer in southwest Georgia, partnered with Spanish entrepreneur father and son to bring Iberian pigs to the United States. The climate would be different (from hot, dry Spain to wet, humid Georgia) and so would the pigs' diet (they would eat Georgia pecans instead of acorns), but Harris figured this expensive gamble could pay off. Can jamón ibérico can be reduced to a simple formula (pigs + pasture + acorns), or is there more to the story?

Read the Eater story mentioned in the episode.

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About the Reporter

Maya Kroth is a writer and radio reporter based in Atlanta, GA. She has reported on a variety of international topics ranging from Honduran economic reforms to puppetry in Barcelona for outlets including Foreign Policy, the Washington Post, New York, the Christian Science Monitor and PRI's the World. Listen to Maya's other Proof stories about Mexican wine and the history of celery.

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