Hello Rendosian friends ! First of all, I want to thank you for your comments and fav on my last image. I'm glad you liked it :-) Today, I'm back with an image of my last vacation in Barcelona. I'm always interested with the gastronomy of the land visit and I wasn't disappointed with the spanish food. Of course, there are tapas, sangria, paëlla that are pretty tasty but I was curious to taste the famous spanish ham named 'Pata Negra'. The words 'Pat Negra' is often misused and I found out some informations for the ones who are intereseted in... The finest is called jamón ibérico de bellota (acorn). This ham is from free-range pigs that roam oak forests (called dehesas) along the border between Spain and Portugal and eat only acorns during this last period. It is also known as jamón ibérico de Montanera. The exercise and diet have a significant effect on the flavor of the meat; the ham is cured for 36 months. This grade is divided into black-label jamón 100% ibérico de bellota, produced from pure-bred Iberian pigs, and red-label jamón ibérico de bellota from free-range pigs that are not pure-bred. Since 2014, the percentage of Iberian ancestry in the animal must be specified on the label. The next grade is called jamón ibérico cebo de campo. This ham is from pigs that are pastured and fed a combination of acorns and grain. As of 2014, this ham bears a green label. The third type is called jamón ibérico de cebo, or simply, jamón ibérico. This ham is from pigs that are fed only grain. The ham is cured for 24 months. As of 2014, this ham bears a white label. Of course, it tastes delicious and it worth the price that can reach 250 €/kg ! It was quite an experience to see this man cutting very thin slices of this delicious ham and I decided to capture him in action. Thanks for the click and your interest in my artwork ! Hugs Virginie