The food here is lovely. Within a few blocks of our apartment (in almost any direction), there are myriads of restaurants, cervicarias (tapas bars), bars and taverns, produce shops, fish mongers, butchers, bakers, pastery shops, etc. etc. etc. We haven’t had time/money to sample very many of them yet, but we’re eagerly stacking up opportunities.
My big language achievement last week was to order jamón (ham) at one of our local charcuterías (sort-of butcher, but more nearly “Place that sells preserved and prepared meats, sausages, and so on. Plus cheese and often meals”. The problem was that, having exhausted my meager Spanish by asking, “Me gustaría doscientos gramos de jamón, por favor” (I’d like 200 grams of ham, please), I was blown away when she pointed to like 15 distinct whole ham legs. Which varied in price from 22€/kg (about US$15/lb) to 128€/kg (yeah, kids, that’s US$87/lb)! She then proceeded to overwhelm my Spanish capabilities with questions about what kind I wanted and how I wanted it sliced. I managed to muddle through, and she patiently put up with my confusion. And, needless to say, I settled for the cheaper stuff this time. Though I have it on local authority that we should try investing in a little of the really good stuff sometime…
Anyway, it is clear that ham is the local culinary specialty. Which is nice and all, but sometimes you get tired of ham. And then you’re kinda stuck. Because nearly everything here seems to have ham or pork in it. Frozen pizzas? Your choices are cheese or six different varieties, all of which include ham. Hamburgers? Made with mixed beef and pork. Chicken sausages? Oh wait — that’s chicken and pork sausages. There are whole cuts of chicken, beef, and lamb, of course. But if you look for anything that contains ground or sliced meat, it’s a good bet that it has pork in it.
But no bacon.
Culinary mirror world indeed.
But man. The ham is really good.
