Spanish Embutidos (Dose of Vitamin P)

Charcuterie Spain

Not many PowerPoint presentations result in a blizzard of embutidos, but on the top floor of Andaz West Hollywood, in a glass-fronted hall with 180-degree views of Los Angeles, that was the case. Real Academia de Gastronomía and the L.A. branch of the Tourist Office of Spain teamed up to convince a roomful of travel agents and writers that Spain was a worthy culinary destination. Spain has been on my travel shortlist for over a decade, and I didn’t need more supporting evidence, but since they were making the pitch anyway, and offering plates of dry-cured sausages crafted from jamon Iberico, why not listen? As it turns out, their hour-long tour of Spain’s regions yielded some new informational tidbits, and if they were serving platters of Spanish pork products and cheeses with accoutrements, so be it.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.


Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

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