Sobrassada (sometimes spelled sobrasada) is a spreadable cured pork sausage from the Balearic Islands, flavored with paprika. While you can find spicy versions, it is mostly “dolç” or made with sweet paprika. It is usually made with the porc negre, an island relative of the pata negra. Traditionally, sobrassada would have just been made in the fall when the pigs were slaughtered, and there is still an October “Feria de la Sobrasada” or Sobrassada Fair in Campos, Majorca.

The sweet, nutty notes of the Jamón Iberico pair beautifully with a salty manzanilla sherry or a fruity, layered Rioja crianza. The manzanilla sherry brings out the rich nutty character, whereas the Rioja crianza elevates the umami character. Either is spectacular. LomoDiscovered as the fifth taste by Japanese scientists in the last century, umami is recognized as a savory flavor with its own distinct profile - it doesn’t fall into salty, sweet, bitter or sour categories. Weiss continues “it can be hard to describe a flavor sometimes. Umami - which translates as “deliciousness” - is a savory, meaty quality. It comes down to the glutamates and amino acids - these make food taste super delicious. Anything that is aged for a long time - another example would be Manchego cheese - allows for the natural development of glutamate”. Lomo, not to be confused with the Peruvian dish lomo saltado, refers to a cured pork loin (lomo translates to “loin”), seasoned with salt, paprika, and garlic, then cured. While jamón tends to be more popular with tourists, lomo is just as beloved by the Spanish. You can also find Lomo Iberico and Lomo Iberico de Bellota.

Description: I like the deep cherry aroma of the wine. It’s promising. And the initial taste is as well. But then the bitterness of the tannins hit me, along with an aftertaste I didn’t like (“a rotten berry aftertaste” from my notes. Sounds harsh). I don’t expect much from a wine at this price (although I’ve been surprised by some pretty decent wines at this price). But Pata Negra didn’t do it for me… For those who don’t eat pork but want to experience Spain’s iconic cured-meat tradition, meet cecina. While cecina (coming from the Latin siccus meaning “dry”) could also be made with horse or rabbit, it’s most traditionally beef that’s been salted, dried, and sometimes smoked. The best-known regional version is Cecina de León, coming from Castile and León in northwestern Spain, which must be made with meat from the cow’s topside, silverside, flank, or rump, and with breeds indigenous to the region. It is salted, oak-smoked, and air-dried. Buying Iberico or Serrano ham online and receiving it at home in 24h with Jamonarium is very easy . We offer total guarantee, we are selling hams online throughout Europe more than 10 years now. We are at your disposal to answer any questions or to advice about our products. The Iberico Bellota Pata Negra ham is produced in 4 areas of Spain. The most renowned Iberian area is the area of Jabugo (Huelva) , where hams have an intense flavor thanks to its hot summers and its good job of the ham masters . Pata Negra iberian hams and shoulders from the area of Guijuelo (Salamanca) are of a slightly softer intensity but with a great fruity aroma . A delight for the senses. In the area of Extremadura is where a large amount of Bellota Iberian hams from Spain are produced due to its pastures , spread all over the community. Los Pedroches (Córdoba) , we get hams with a great personality and flavour.Pata Negra is a large Spanish producer and is the first Spanish brand that markets different Denominations of Origin under the same name. It currently covers eight Designations of Origin: Jumilla, Rioja, Ribera del Duero, Toro, Rueda, Valdepeñas, Penedés and Cava. In the case of the bottle we sampled, it was from Valdepeñas in La Mancha and is produced using Tempranillo grapes. With high-quality judges and a unique sampling process, The Spring Tasting Masters provides a chance for your wines to star. The 2023 competition was judged on 8 February at The Footman, Mayfair, London, employing experienced judges. The top wines were awarded Gold, Silver, or Bronze medals according to their result, and those expressions that stood out as being outstanding received the ultimate accolade – the title of Spring Tasting Master. This report features the medal winners only. A remarkably good-value Reserva Rioja with sweet cherry fruit, cedar and coconut characters, and a medium-weight mouthfeel, as well as a fresh finish, with lots of dry tannins. ROBERT MONDAVI PRIVATE SELECTION CABERNET SAUVIGNON If you’re a fan of sour beer and tart flavors, pair chorizo with an Asturian cider for extra piquancy — its spicy, vibrant flavors do well with the funk of the cider. That pairing is especially wonderful when you add in a cheese called Torta del Casar, a sour, barnyardy sheep’s milk cheese from Extremadura. The rustic notes of the chorizo are highlighted by the tartness of the cider and cheese and the creaminess of the cheese. Cecina A lovely maturing Lussac Saint-Emilion that’s drinking beautifully now, with some fleshy red and dark berry fruit, a hint of stewed plums, cedar and dark chocolate, along with a warming finish, with plenty of dry tannins to make you salivate. VIGNA MARRUCHETO BRUNELLO DI MONTALCINO DOCG

Personally I think it’s more a white wine dish than a red but a young Langhe Nebbiolo or other light Italian red like a Valtellina or even a light red burgundy would work fine. (Not too lush and fruity a pinot in my opinion as the anchovies and capers will accentuate its sweetness. Italians rarely drink wines without a fair amount of acidity in them.) This Brunello uses three clones of Sangiovese planted in three plots in Banfi’s Marrucheto vineyard to yield a wine of depth, intensity, and complexity. There’s a rich dark berry core along with fresher notes of sour cherry on the finish, and flavours of stewed plum, balsamic, leather, and chocolate. And while there’s a warmth to the wine, it’s medium-weight and mouth-watering, with masses of fine, grippy tannin. DIVINUS DE CHÂTEAU BONNET More than 340 years of experience selling Iberico Bellota ham (Pata negra) and Serrano ham in all its formats. Specialists in hams and shoulders acorn-fed 100% Iberico Pata negra. Maximum quality in each type of ham and shoulder, with good prices. The best jamon from Jabugo, Guijuelo, Extremadura & Los Pedroches. The best ham brands: Jamonarium, Cinco Jotas 5J, Joselito, Beher, Covap, etc. Chorizo is a dry-cured Spanish pork sausage, seasoned with salt, garlic, and paprika. Based on the type of paprika used, it is often labeled either picante (spicy) or dulce (sweet). There are also regional varieties, such as Chorizo Riojano, recognized by its horseshoe shape, and Chorizo de Pamplona, which is extra smoky and often includes pork. Chorizo de Bilbao, despite the name, is a Filipino sausage. Thanks to its shorter curing time (90 days as opposed to the two to three years that most jamón undergoes), lomo has purer porky flavors and is lovely with a fino sherry — the delicate, almondy notes of the fino bring out the meatiness of the lomo. Chorizo

It's not traditional but a mineral Chablis or Aligoté would work as would a mature Muscadet-sur-lie or an Albarino.