Dec 3, 2010
A Guide to Spanish Cured Meats
spanish-charcuterie,sausage,chorizo,spanish-sausage,spanish-ham,jamon-iberico,jamon-serrano,
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Credit: Maxime Iattoni
The Spanish charcuterie board is a thing of porky magnificence: from the omnipresent
chorizo, to the sweet and soft
butifarra, to that king of hams, the rare and pricey
jamón ibérico de bellota, the sausages and cured meats that the country produces are a testament to the edible magic that results when a pig meets spices and a little bit of curing time. Piled on bread with
piquillos and a drizzle of olive oil, skewered with toothpicks as an accompaniment to a
caña (a small glass of beer), or eaten out of hand right off the cutting board, there's no way to do it wrong.
Learn all about the best Spanish cured meats in our slideshow »
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