Spanish Cuisine

For Spaniards, food is not just our passion, but also a sign of our country’s diversity. Romans, Greeks, Moors and Africans, among others, have come to our shores and left their culinary mark behind them, giving us food that reflects that unique blend of backgrounds.

Charcuterie is deeply ingrained in Spanish culture, with practices and recipes passed down through generations. Because of this, the pig is the most important animal in Spanish cuisine, as every part of it, from nose to tail, can be consumed. The hind legs are cured to make jamón while the tenderloin becomes lomo. Chorizo is made with meat and fat from the rest of the animal, which is ground, mixed with seasonings and then dry cured or smoked.