The jamón for which the sierra is famed gets due recognition in this modern museum. You'll learn why the acorn-fed Iberian pig gives such succulent meat, about the importance of the native pastures in which they are reared, and about traditional and contemporary methods of slaughter and curing. Displays are in Spanish, with free audio guides available in four other languages. Afterwards, the museum shop invites visitors to 'pig' out with a free tasting of local bellota ham.
The museum also has a room devoted to local wild mushrooms.
