When you live in Spain you tend to take the quality of its cured meats and the tradition of the "charcuteria" for granted because for the Spanish, it's just a normal part of the everyday diet. Jamon with tomato on toast for breakfast.... a good hearty fabada stew for lunch or a tapa of chorizo with cider when meeting up with friends at the bar.....Throughout Spain, you will always be able to taste the very finest cured pork no matter the region or location.
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