A few articles of relevance to our upcoming honeymoon:

  • The Most Delicious Ham in the World: a lengthy description of the types of ham available in Spain, including jamón serrano and jamón ibérico. It’s actually a little unreasonable how excited I am about the latter, a type of ham that comes from acorn-fed pigs (resulting in a meat that’s suffused with the same types of fats that are in olive oil), is cured for a year and a half or more, and isn’t even available in America due to USDA regulations about processing of meats.
  • Jamon: another explanation of jamón ibérico, also describing the setup used to slice the ham in most tapas bars and restaurants.
  • Granada’s Alhambra: An Oasis of Elegance: Rick Steves’ description of the Alhambra, including information about the different types of visits.
  • Osuna: a bit of information about one of the white villages that sits between Grenada and Seville, tending towards historic architectural sites.

There will certainly be more to come!


For god’s sake don’t eat the ham unless it’s cooked well done. There’s a good reason why it isn’t available in the US.

• Posted by: Charles on Sep 26, 2005, 7:59 PM

There are few things better in the world than European artisinally cured hams. Everybody knows about Prosciutto but the hams of Spain and Portugal are just as good, if not better.

• Posted by: on Sep 27, 2005, 3:23 PM

ah! you guys should watch ‘jamon jamon’ in preparation for your honeymoon too! it’s an early 90’s almadovar film with penelope cruz. it’s great. [also: very sexy]

• Posted by: lisaann on Sep 27, 2005, 11:38 PM
Please note that comments automatically close after 60 days; the comment spammers love to use the older, rarely-viewed pages to work their magic. If comments are closed and you want to let me know something, feel free to use the contact page!