This is a very familiar scene in all the markets of Salou. The staple food seems to be breads such as baguettes and prosciutto, a dried Italian cured ham. It is sliced thin and eaten plain. My problem was seeing the fat on it. However, after thinking about it, the chewier bread and very thin meat is probably much healthier than our American hamburger.
We also stopped at a tiny pub to try the Spanish pizza. Yummmm. We learned what Jamon de York was after I ordered it. The waiter or the owner could not explain it...just showed me some prosciutto and motioned, not that. When the pizza arrived it was cooked ham instead of the dried style.
We ate at a couple hotel evening buffets. They consisted of breads, cheeses, Salomi, sausages, variety of rice dishes, mussels, crab, octopus,
some chicken and very little beef which was often tough. We loved the yogurt's, custards and such.
The day we received the text that Blakely was born, we were sitting outside Linda's British Family Pub. There we had fish and chips with mushy peas .... a reminder of an English book I had recently read.
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Prosciutto (IPA: [prɘˈʃuːtɘʊ],[1]) is the Italian word for ham. In English, prosciutto almost always used for an aged, dry-cured, spiced Italian ham that is usually sliced thin and served uncooked; this is called prosciutto crudo 'raw ham' in Italian and distinguished from prosciutto cotto 'cooked ham'. The most renowned and expensive legs of "prosciutto" come from central and northern Italy (Tuscany and Emilia in particular), such as Prosciutto di Parma, and those of Friuli-Venezia Giulia, such as Prosciutto di San Daniele.
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