Why Ibericocina?
Through its association with the finest ham on the peninsula, the designation “Ibérico” has become a byword for quality. And the “cocina” is the place where we like to spend most of our time.
So, Ibericó + cocina = Ibericocina.
Editor-in-Chief
Neil Morris
Contributors
Ainhoa Barrio
Kristine Escarilla
Conchita Morales
David Morales
Alex Crossley
Hannah Schlotter
Alex Brotherton
Laura Kemp
Image credits
Many of the images on Ibericocina are our own, while others have been obtained legally from various sources.
Images that are licenced under the Creative Commons program are attributed where required.
Some non-attributed images are license-free but many are the property of Ibericocina and must not be used without permission.
Please contact us directly for information regarding these images and to avoid infringement of copyright.