Ham is Spain's second religion (a little behind football but probably slightly ahead of Catholicism); it is cherished as much as champagne is in France. The process for curing Iberian ham is a lengthy process that takes a couple of years. There are various grades of quality, the best being 'pata negra' (black hoof) or 'de bellota', which is made from pigs that are reared on acorns.
Chorizo is a spicy sausage, either sliced thinly and served cold in a bread roll or cut into chunks and cooked in wine (al vino) or cider (a la sidra). Sometimes you will be served mini chorizos, called 'choricitos'.
These two probably deserve two separate entries but, hey, a "top 11" didn't look right!
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Where to Try Jamon Iberico and Chorizo: The whole nation loves its jamón but you'll get the best in Salamanca, Huelva or the Alpujarras region near Granada.
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The nearest airports to Salamanca are in Madrid and Valladolid. Granada has its own aiport
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