All posts filed under: Spain

5 Things You Need to Eat in Northern Spain

  Jamón Jamón, it’s Spain’s equivalent of proscuitto. Except that I think I like Jamón  better. Where the south of Spain has olive trees, the north is blanketed by oak. The fruit of an oak tree of course is an acorn. In a type of if-life-hands-you-lemons-make-lemonade sentiment, acorns are fed to hogs which produce jamon. The degree to which acorn mae up a swine’s diet dicatates the quality of the jamón. Subsisting on pure acorn meal is the difference between 7 euro per kilogram and 100 euro. Charcuterie enthusiasts will delight; jamón is found on most menus and even hotel breakfast buffets. Cabrales Calabres is a strong flavoured blue cheese specific to Asturias. It is aged for 2-5 months in natural limestone caves. Eat with a cracker or baguette, topped with fruit preserve. Tapas Tapas bars are a foodie’s playground and the presentation, a photographer’s muse. Tapas in Santiago de Compostela was heavy on seafood and shellfish. My favourite? Creamy crab salads piled high on toasted baguette topped with slices of dill pickle. Asturian Cider Drop every notion …