In Focus - Discover Spain: Experience the Best of Spain - page 613

Unlike Italian prosciutto, Spanish jamón is a bold, deep red and well marbled with
buttery fat. Jamón serrano (which accounts for approximately 90% of cured ham in
Spain) refers to jamón made from white-coated pigs introduced to Spain in the
1950s. Jamón ibérico - more expensive and the elite of Spanish hams - comes
from a black-coated pig indigenous to the Iberian Peninsula and a descendant of
the wild boar.
Jamón (ham)
KARL BLACKWELL
Paella
Easily Spain's best-known culinary export,
paella well deserves its fame. The base of a
good paella always includes short-grain rice,
garlic, parsley, olive oil and saffron. The best
rice is the bomba variety, which opens out
accordion fashion when cooked, allowing for
maximum absorption while remaining firm.
Paella should be cooked in a large shallow pan to enable maximum contact with the