Saturday morning at the Mercat Central de Valencia

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Comments (11)

theverbiage on May 6, 2011

Mmmmm, Jamones (jambons, aka hams?)

David Wilson on May 6, 2011

Si, 'Jamon Serrano' - cold dry cure very similar to Parma ham. The best is Pato Negro, made with a variety of pig with black feet kept free range and which eats mainly acorns. Very expensive. Ordinary pink rubbery stuff - cooked ham of the type sold by supermarkets pre-sliced for sandwiches, and much cheaper - is called 'Jamon de York'

Kevin Childress on May 8, 2011

Mmmmmmm, is right ... pig is by far and away my favorite animal!

There are foour people in this scene taking photos upward ... must be one interesting ceiling.

David Wilson on May 8, 2011

"There are foour people in this scene taking photos upward ... must be one interesting ceiling."

Ah... yes it is I'll upload another shot.

theverbiage on May 9, 2011

does it really look vaguely Moorish? (I'm just getting that impression)

David Wilson on May 13, 2011

"The surrender concluded al-Andalus as a political entity, but the cultural and social contributions under Muslim rule still continue to persist in the region."

theverbiage on May 13, 2011

Yep, sounds about right. And let me guess - the Moorish states were not just Andalusia (except maybe towards the end of the Reconquista).

David Wilson on May 13, 2011
Kenneth Kruse on September 12, 2011

I once read that Paella also originates from that period, and, many of the ingredients including the saffron also were brought by the Moors.

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Photo details

  • Uploaded on April 25, 2011
  • Attribution-Noncommercial-Share Alike
    by David Wilson
    • Camera: Canon EOS 60D
    • Taken on 2011/03/26 12:51:24
    • Exposure: 0.010s (1/100)
    • Focal Length: 22.00mm
    • F/Stop: f/8.000
    • ISO Speed: ISO200
    • Exposure Bias: -1.00 EV
    • No flash

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