It's lunchtime in a bar in the southern Spanish city of Seville. The kitchen is humming with activity, and behind the bar a member of staff pours cold beer from a tap into a glass.
Nearby, another uses a carving knife to cut slices from a large leg of jamón ibérico, or Iberian ham, placing each one on a plate, to be served as an appetiser.
There are few more Spanish scenes. And there are few more Spanish products than jamón ibérico, whose unique salty flavour is renowned across the world, and part of a national cured ham industry worth nearly €750m ($850m; £630m) each year in exports.
As he watches the jamón being carved, Jaime Fernández, international commercial director for the Grupo Osborne, which produces wine, sherry and the renowned Cinco Jotas brand of ham, describes it as a "flagship" national foodstuff.
"It's one of the most iconic gastronomic products from Spain," he says, pointing out how the pigs used to make the ham are reared in the wild and fed on acorns. "It represents our tradition, our culture, our essence."