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-A Gastronomic story of the Colombian Ham industry Pasto, a city positioned in the southwest of [http://girlsofmedellin.wordpress.com/2013/01/05/looking-good/ best website ever] is the main location in the Colombian industry of the preparation of hams. Basically, Pasto has a history on the preparation of pig goods that dates back to the 50's when a Basque builder, called Jose Torrontegui Alday, aged 28, came to Colombia.He was born in Bilbao and he decided to reside in Colombia attracted by the idea of becoming a designer. He labored in Bogota and Cali until the 60's when he was welcomed by a friend to go to Pasto, the administrative centre of NariAo wherever he lived until 2003.The background of the ham industry in Pasto started when he agreed to his visitors during a party in Pasto, a ham that he's dry-cured in his home for 6 months. The friends were so attracted to the flavor of the pork, unusual at the moment in Pasto, that they inspire him to start their own business marketing the product.-Success in Colombia of the Serrano Ham prepared in Pasto After ages on the business, the Serrano pork that is prepared in Pasto has succeed in the Colombian market. The hams are commercialized in Bogota and in the rest of the country. The solution of its success is simple: it is the only sort of Serrano pork in Colombia that is organized following the Spanish tradition for its preparation meaning that the Serrano Ham from Pasto is not developing during its preparation process.-Ham preparation in Colombia, a that comes from Spain The forms of hams that are used during the preparation are Iberian ones. The hams are ready in the same way they've always traditionally been produced in Spain: utilizing the fingers and without the technology. Today, sealed chambers and specific lights are employed during the drying means of the ham to manage the temperature. Nevertheless, in Pasto, the ham is prepared exactly the same way because it was, 400 years ago: hung and relieved over eight weeks.