Jamon Iberico, reputedly the best cured pork in the world, comes from the Spanish black pig, the only breed of pig that naturally seeks and eats mainly acorns. The hams are cured for up to 36 months and are one the delicacies of the region, with a price to match!
And of course, Mediterranean seafood speaks for itself. These lovely fresh prawns @ €60/kg regularly end up on the BBQ.
Fresh sardines or anchovies anyone?
Are you hungry yet?
Parking at the private jet terminal in Palma was at a premium early July, and they have over 50 parks!
1 comment:
you win...jambon iberica in Palma beats brats in Milwaukee any day!
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