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"A Seville restaurant that highlights Spain’s famed cured hams, served many ways—from bocadillos to atop huevos rotos or simply sliced on their own. The distinction between jamón serrano (from white pigs) and the prized jamón ibérico (from black pigs) is emphasized, with the latter offering deeper, salty, umami-rich flavors prized in Spanish cuisine." - Chloe Arrojado