Feb 01 2023
THE NEW YORK TIMES - What's the secret to home cooking in Spain?
From jamón ibérico to pungent, aged cheeses, protected designation of origin ingredients can elevate your cooking to something sublime
Published in THE NEW YORK TIMES
(...) Regions in Spain became well known for specific products and became the expert producers — whether it’s Marcona almonds, olive oil, jamón or wine. It’s the climate, the terroir and the farming that created those products (...)
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