EXTREMADURA
The black Iberian pigs from which the Iberian hams are made live here and they also die here.
They roam free in the Dehesa forests and feed only on wild grass and herbs, but also eat loads of acorns and olives which gives the meat that unique flavour.
The Jamón Ibérico is simply the best ham in the world and should always be eaten sliced a little more thickly than normal as is.
No bread, no cracker, nothing.
Pimentos
thrive here and mountains of the stuff are exported but also used in
the manufacture of the famous chorizo sausages – and there are dozens
of different kinds to be tried and purchased here.