Spain makes the best ham in the world, and a multitude of incredible pork-based dishes. You have your crunchy, salty torreznos de Soria, fried cubes of pork belly, which make for a fantastic bar snack. Or cochinillo asado, a suckling pig that’s traditionally roasted in a wood oven, and so tender that it’s cut with a plate instead of a knife when serving. For the more adventurous, I recommend exploring the world of regional morcillas or blood sausages. Morcilla de Burgos, made with rice and on the harder side, keeps its structure very well and makes an excellent pintxo when sliced and fried. Or there is the moist and spreadable morcilla de León, which my local butcher sells in jars. Another to look out for is the Basque morcilla de Beasain – made with leeks, it combines fantastically with black beans, cabbage and pickled green chillies to make one of the tastiest stews you’ll ever have.

At the pinnacle, you have the gastronomic and cultural phenomenon that is jamón ibérico. It is distinct from lesser forms of jamón as it comes from the famed Iberian pigs, the best varieties of which are fed on acorns. You’ll see whole legs of it hanging in bars and restaurants across the country, and they’re a staple of the Spanish Christmas hamper, often raffled off by bars to their regular customers. Its standing in Spanish culture transcends the food world: Javier Bardem and Penélope Cruz met while filming Jamón Jamón, in which the former beats his love rival........

© The Guardian