Last year we traveled to several regions in Spain to get the feel and, if it possible for foreigners, to understand the differences between them. Our attempt failed miserably as our attention was captivated by the myriads of wonders in each of the places we visited.

What we did notice, is that regardless of the region, just before the start of the Civil War most cities participated in a declaration of Spanish unity by building, simultaneously, Playa d’Espanya – in Barcelona, in Seville, in Madrid, in Valencia and in many other places all throughout the country. From all the Playas d’Espanya we saw on our trip, we prefer the one in Seville. Beautiful at night.

Toledo was different. Situated on the top of a hill, it kept Playa Zocodover instead.

We also noticed, based on our deeply unscientific observations, that the Real Unifier of Spain and its people exists beyond its plazas or monuments. It is Jamon Iberico – available everywhere, loved by everyone, ridiculously expensive, and, of course, unbelievably delicious. You can say – we literally had a gut feeling about it.

The mysterious Jamon is ham, but not just ham, you know. Professionals stated that there are three components that uniquely co-exist in Spain – black Iberian pigs, oak pastures, and cool mountain air. That’s all that is needed to produce the famous Jamon Iberico – not counting a thousand years of experience and ancient, well kept family secrets. Jamon, even today, is mostly a family business.

The process is long – it is naturally cured for up to four years and loses about a half of the original weight, when the fat transforms to flavor. The aroma is amazing – if you did not try it yet, trust us!

Rumor has it that the idea of Jamon came from a time when converted Jews and Muslims displayed ham in their house windows to prove that they became true Christians. It could be true. In Spain we saw numerous examples of Jewish and Muslim influence in the architectural styles and everyday life habits, with the exception of, perhaps, bullfighting – everywhere – and windmill-fighting – in La Mancha, invented by Don Quixote. So, why not Jamon as well?

Jamon is served paper-thin anywhere, and in fancy places – on a slightly warm plate, to help release additional flavor. You watch professional Jamon slicers as bewitched as a mongoose watching a snake, but your anticipation is much more rewarding than that of the mongoose. The meat is almost transparent, as if sliced by a gifted surgeon.

 

Any time that we ordered a plate (and, believe us, we did so at every opportunity), the waiters always added – “In Spain even the King eats Jamon with his bare hands!”

So did we. Jamon! Oops, sorry – Salute!