a chef's blog dedicated to food, wine, travel and good times
Bocatas, if you walk into a little bar called bar Beorlegi in the Gros section of San Sebastian you will find the little bocatas, or small sandwiches, on the counter. Fillings include jamon (Spanish cured ham), tortilla de patata con pimiento verde ( Spanish style egg and potato with green pepper), and Chorizo (sausage and egg omlette). They hit the spot when you need a little something to tide you over.
Jamon Iberico : All over Spain, Jamon is prized as a specialty, but none more than the Jamon Iberico. For the the fortunate, it is a daily treat. Here in a bar in Malaga, the legs of Jamon Iberico hang. The cup beneath captures the fat as it drips and continues to cure. The fantastic flavor is attributed to the special fincas where the pigs graze freely and eat a diet of acorns (bellozas). This is what sets the taste apart, it the flavor is attributed to the bellozas.