Espana Continued…Jamon Serrano


Day 2: Jamon Serrano


Another staple of Spanish cuisine is Jamon Serrano; literally translating to “Mountain Ham”. The origins of the name link to the process of how the ham is cured.  In the curing process, the jamon is hung in a cool dry place for 6-18 months contingent on the climate – hence the name mountain ham.  (THANK YOU WIKIPEDIA) *side note: I was thinking, there should be a food-o-pedia??  (for lack of a better name)

You see, I tend to just eat what’s in front of me (because I’ll eat anything) before conducting an Anthony Bourdain show.  For example, Me: “Oh, whats this? NVM!! nom nom nom…” Sad, but true. In hindsight, I should’ve gone back and interviewed a couple of the butchers or restaurant owners or the  hot Spaniard drinking a latte.  (hola guapo!)

Bottom line, it’s pretty much the Spanish equivalent of prosciutto.  The ham is so fine, and thin that it almost melts in your mouth like a breath-strip, but salty. Which is like better!

Spaniards eat it plain, or with pan tomate (crushed up tomato with garlic, salt and olive oil on bread).  It was so good, that I had to smuggle some home…(SHH!!) YUM!!

International Feature: Espana!



Day 1: Barcelona

We feast on a very simple,  authentic Spanish dish. Tortilla de Patatas, which is pretty much a potato omelette, fritatta, torta, egg-cake, etc. It’s pretty much just eggs, potatoes and an onion. You can find this dish everywhere in Spain, it’s like the American equivalent of french fries.  Commonly found in bars and cafes and served as a tapas, it can also be enjoyed for dinner.  Very delicious, filling, and easy to make!!