Some thing are just better experienced than written about.
Among my favorite moments of my five years in Spain are the “early nights” that turn into café con leche as the sun rises the following morning, the way my feet magically stop tripping over themselves the minute I don my flamenco dress, and the hours mulling over great food with gorgeous Seville as a backdrop.
Food has given me a greater understanding of Spanish culture and family life, as well as the way people socialize. I’ve come to scrutinize wedding fare, steer clear of certain establishments and get filled to the brim with tó lo bueno.
The common theme throughout virtually any dining experience? El cerdo ibérico, Spain’s prized pig.
I suppose it doesn’t help that Kike’s father owns a farm that raises pigs until they’re nice and fat, ready to be sold to a matadero and served for a Christmas splurge. Pork, a food I once ate reluctantly, is now a staple in my diet.
I dragged the Novio along to the annual Feria Internacional del Cerdo Ibérico, a ham fest in one of Spain’s foremost regions in production. Under the Denominación de Origen de Huelva, 20 million euros are earned yearly from the production and distribution of the hind legs, called a pata. I’ve been waxing poetic for years about the fair, one in which you can eat, drink and practically be Miss Piggy for under 20€, stocking up on artisan products and anise.
It’s one of those things you’ve just got to experience.
What it is: One of Spain’s most expensive pork product, jamón ibérico is thinly sliced ham from the hind leg of an acorn-fed pig. The meat is conserved in salt, then hung to dry for a year or two. The white part, called tocino, is fat and considered to be the tastiest part.
Where it’s from: The mountain range that separates Andalusia from Extremadura is the hotspot for jamón in the south. Here, pigs feast on acorns until the springtime matanza, when they’re slaughtered. The best places to eat ham are in these small villages.
Where to get it in Seville: Many establishments offer tapas and plates of ham, particularly in the center and at smaller bars in outlying neighborhoods. Try it on a mantecaíto sandwich at Bodeguita Antonia Romero, C/ Gamazo, 16.
Goes perfectly with: Good friends and a glass of fino. Ham tends to end up on panes, on montaditos and in tacos, or small bits as a garnish.
Check out my second appearance talking on Spanish TV, around minute 31:30
http://www.canalsuralacarta.es/television/video/viernes-19-de-octubre/31222/13 – Even my neighbor from 2ºIzq. has seen me!!
The Feria del Jamón y de Cerdo Ibérico is held yearly in the village of Aracena, 90 kilometres northwest of Seville. The fair tends to take place the third weekend of October, but the village can be visited year-round and boasts many beautiful sites.