{"id":664,"date":"2012-02-04T09:18:39","date_gmt":"2012-02-04T09:18:39","guid":{"rendered":"http:\/\/www.leilappetit.com\/blog\/?p=664"},"modified":"2012-02-04T09:18:39","modified_gmt":"2012-02-04T09:18:39","slug":"gourmet-girl-goes-to-barcelona","status":"publish","type":"post","link":"https:\/\/leilappetit.com\/?p=664","title":{"rendered":"Gourmet Girl goes to Barcelona"},"content":{"rendered":"<p id=\"internal-source-marker_0.5622244512780148\" style=\"text-align: center;\" dir=\"ltr\"><a href=\"http:\/\/www.leilappetit.com\/wp-content\/uploads\/2011\/09\/bite4.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-473\" title=\"bite\" src=\"http:\/\/www.leilappetit.com\/wp-content\/uploads\/2011\/09\/bite4.jpg\" alt=\"\" width=\"176\" height=\"77\" \/><\/a><\/p>\n<p style=\"text-align: center;\" dir=\"ltr\"><strong>From the February 2012 edition of <a href=\"http:\/\/www.bite-magazine.com\/\" target=\"_blank\">Bite Magazine.<\/a><\/strong><\/p>\n<p style=\"text-align: justify;\" dir=\"ltr\">\u00a1Hola! This month, to tie in with this meaty issue of Bite, Gourmet Girl\u2019s been hunting down chorizo and other Iberian delicacies. Following \u00a0recent trip to Barcelona, it\u2019s quickly apparent that the Spanish have a love of pork products. Whilst factory-technology has infiltrated to allow for mass production of certain foodstuffs, the traditional methods of air-drying and smoking meats continues in rural villages in Spain. For centuries these artisanal techniques have been used as a way of preserving sausages and meats to keep families going through the winter.<\/p>\n<p style=\"text-align: justify;\" dir=\"ltr\"><img loading=\"lazy\" class=\"aligncenter\" src=\"http:\/\/farm8.staticflickr.com\/7032\/6754153441_2e8eb2b04b.jpg\" alt=\"\" width=\"500\" height=\"333\" \/><\/p>\n<p style=\"text-align: justify;\" dir=\"ltr\">It\u2019s no exaggeration to say that there really is a tapa (or pinchos) bar on every corner in the Catalonian capital, and over the course of three days my sister and I literally \u2018pigged out\u2019 on pig. Paper-thin jam\u00f3n Ib\u00e9rico, chorizo, peppered salchichon, and sweet lomo (sweet, dry cured pork loin) were enthusiastically munched alongside our body-weight in accompanying almonds, croquetas and quesos.<\/p>\n<p style=\"text-align: justify;\" dir=\"ltr\">No foodie\u2019s trip to Barcelona is complete without a visit to the world-famous market, La Boqueria (www.boqueria.info). \u00a0Situated off La Rambla, it\u2019s a shrine to fresh produce, meats and seafood.The buzz in this place is exciting as you jostle for space with locals picking up ingredients for the day\u2019s lunch or dinner. Specialist vendors offer an abundance of \u2018charcuteria\u2019 and \u2018embutidos&#8217;. Forget the tacky souvenirs and miniature Segrada Familia, there was no doubt we would be leaving with a suitcase packed with sausages! Hams from the Iberian pig (or pata negra) are some of the finest in the world, \u00a0but you\u2019ll have to seriously watch your euros as this tasty stuff comes at a price!<\/p>\n<p style=\"text-align: justify;\" dir=\"ltr\"><img loading=\"lazy\" class=\"aligncenter\" src=\"http:\/\/farm8.staticflickr.com\/7034\/6753954141_e0ebc8d1f0.jpg\" alt=\"\" width=\"500\" height=\"333\" \/><\/p>\n<p style=\"text-align: justify;\" dir=\"ltr\">Back home, and Peelham Farm (www.peelham.co.uk) in the Borders are worth checking out as they\u2019ve been perfecting various charcuterie methods for a few years. Given that their piggies are all of the outdoor organically-reared sort, you can scoff away knowing that your dinner had a good life. Edinburgh Larder (www.edinburghlarder.co.uk) were recently stocking Peelham\u2019s seriously tasty chorizo, packed with paprika, but still with a sweet smoky cure. It\u2019s a good one to keep in the fridge to add extra flavour to tomato-based sauces, or just to have thinly sliced alongside some manchego, olives, and a glass of sherry for the near-perfect tapas experience. Until next time Barcelona!<\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"mh-excerpt\"><p>From the February 2012 edition of Bite Magazine. \u00a1Hola! This month, to tie in with this meaty issue of Bite, Gourmet Girl\u2019s been hunting down <a class=\"mh-excerpt-more\" href=\"https:\/\/leilappetit.com\/?p=664\" title=\"Gourmet Girl goes to Barcelona\">[&#8230;]<\/a><\/p>\n<\/div>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[20,22],"tags":[],"_links":{"self":[{"href":"https:\/\/leilappetit.com\/index.php?rest_route=\/wp\/v2\/posts\/664"}],"collection":[{"href":"https:\/\/leilappetit.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/leilappetit.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/leilappetit.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/leilappetit.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=664"}],"version-history":[{"count":1,"href":"https:\/\/leilappetit.com\/index.php?rest_route=\/wp\/v2\/posts\/664\/revisions"}],"predecessor-version":[{"id":665,"href":"https:\/\/leilappetit.com\/index.php?rest_route=\/wp\/v2\/posts\/664\/revisions\/665"}],"wp:attachment":[{"href":"https:\/\/leilappetit.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=664"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/leilappetit.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=664"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/leilappetit.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=664"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}