Little tapas at Mi Casita.
Rendered Iberico fat with greaves.
In Spain you get bits of Jamon in this tapa dish. That's how they use the very last bits of the Jamon leg, in soups and other dishes.
Sourdough rye toast and 2 last Spanish tomatoes grated for pan con tomate.
Last day in Aracena. Cheese tasting at a cheese shop, also owned by the cheesemaker herself. All cheeses come from here in the Sierra.
Lunch restaurant is near the bus station (off to Sevilla shortly). We ate here only the other day. They do eat green tomatoes. This small plate was brought to us as soon as we ordered the beer.
Top notch Jamon again, of course.
A piece of crispy fried Iberico fat on top of the meat. The same fat I used to make Schmalz in photo above.
Looks like beef but tastes like 100% Iberico acorn-fed pork.
On 10/28/2019 at 9:43 PM, Paul Bacino said:@BonVivant-- That all looks awesome
Thanks, Paul. Spain is currently the second most visited country in.the.world. Not only that, Spain also overtakes France in gastro tourism!
