In Andalusia there are special people who are involved in checking the quality of the smell of meat - "caladores". According to The Wall Street Journal, they have to pierce the meat and evaluate its aroma in four places on the pig's carcass with a special stick - "feces".

One of the most respected Caladors in the region, Manuel Vega Dominguez, who has been in the profession for almost 25 years, said that despite his love for his profession, he was extremely tired.

Vega is one of his profession who has been working continuously since 2004. Moreover, the demand for his labor varies depending on the season. So, during the Christmas holidays, he has to check up to 800 pieces of meat, and given that you need to pierce the carcass four times, then he has to smell the aroma 3200 times. The man adds that he is working to the limit and now takes breaks every ten minutes.

In 2020, she wrote about the sake master, who was included in the list of the 100 most influential women in the world according to the BBC.

bbabo.Net