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-A Gastronomic history of the Colombian Ham industry Pasto, a city situated in the southwest of [http://girlsofmedellin.wordpress.com/2013/01/05/looking-good/ I check this website everyday] is the primary location in the industry of the preparation of hams. Really, Pasto has a history on the preparation of pig items that goes back to the 50's when a Basque mason, named Jose Torrontegui Alday, aged 28, appeared to Colombia.He came to be in Bilbao and he chose to reside in Colombia attracted by the thought of being a creator. He worked in Bogota and Cali until the 60's when he was asked by a friend to go to Pasto, the capital of NariAo where he lived until 2003.The background of-the ham sector in Pasto began when he offered to his guests during a celebration in Pasto, a ham that he has dry-cured in his home for six months. The visitors were so fascinated with the style of the pig, unusual at the second in Pasto, that they encourage him to begin his or her own business marketing the product.-Success in Colombia of the Serrano Ham prepared in Pasto After ages on the business, the Serrano ham that is prepared in Pasto has succeed in the Colombian industry. The hams are commercialized in Bogota and in the rest of the region. The secret of its achievement is simple: it is the only sort of Serrano ham in Colombia that is prepared following the Spanish tradition for its preparation this means that the Serrano Ham from Pasto is not industrialized during its preparation process.-Ham preparation in Colombia, a that comes from Spain The varieties of hams that are used during the preparation are Iberian types. The hams are prepared in-the same manner they've always traditionally been manufactured in Spain: using the arms and with no technology. Unique lights, sealed chambers and In these days are utilized during the drying procedure for the pig to manage the temperature. But, in Pasto, the pork is organized the same way since it was, 400 years ago: put and relieved over eight weeks.