A Guide to Spanish Cured Meats

By Helen Rosner

Published on July 29, 2013

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 jamon iberico 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.

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