It was Sunday afternoon and we had just left the Palau Reial. By the time we had arrived to El Asador de Aranda and were seated, families were coming in for their Sunday get together and it was not too much longer that the place had filled up. I love the plates, reminded me of some plates my grandparents might have had minus the little lamb.
Of course we started with a beautiful plate of thinly sliced jamon ( ham). Jamon is probable second to football in its popularity in Spain! The process of curing Iberian ham takes years. The best variety is "pata Negra" (black hoof) or "de Bollota" (of the acorn). Pigs are raised on eating the black acorns from the Oak trees. The Jamon de Bollota just melts in your mouth!
And then we were served the Cochinillo. Its fatty skin was crisp while the meat was tender and juicy. Just as wonderful as our last dining experience. Buen Provecho!