Blogs from Gualchos-Castell de Ferro, Granada, Andalusia, Spain, Europe

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Europe » Spain » Andalusia » Granada » Gualchos-Castell de Ferro April 9th 2012

Thoughts to Jot: So technically this entry should say something wonderful about my experience in Granada. However, instead, in typical La'Sarah fashion, a trip to Europe is just not a trip to Europe without some kind of drama. With the hard rain falling on the marble streets of Granada came the fall of my ass. There I was, alone in Granada, maybe 5 feet from my hotel entrance when suddenly I'm on the ground, having fallen very hard and very perfectly on my tailbone. Seriously have never been in so much pain in my life. And the old Spaniard who attempted to help me hobble into the hotel informed me very matter of factly, as I sobbed hysterically, that I had been carrying too much baggage in an uneven fashion and hence my fall. Thank you ... read more

Europe » Spain » Andalusia » Granada » Gualchos-Castell de Ferro April 5th 2011

This year Good Friday falls on the 22 nd April. For the people of Gualchos Castell de Ferro this means that the Easter celebrations will prove to be a lively affair with the warm weather attracting plenty of visitors for this special time of year. The Easter ('Pascua') Celebrations are without doubt the prettiest and most moving of all the religious celebrations we have in Spain. The final reunion between Mother and Son at the end of the procession here in Gualchos Castell de Ferro is a touching and poignant moment. In Spain it is the 'Cofradías' (Guilds) and 'Hermandades' (Brotherhoods) who organise the various processions and marches through the towns and villages. In larger cities these can start on Palm Sunday and carry on right through to to Resurrection Day. Those in Malaga and Seville ... read more
Easter Procession
Cristo de los Favores
Virgen De los Dolores

Europe » Spain » Andalusia » Granada » Gualchos-Castell de Ferro April 1st 2011

With the exception of the Moorish occupation of the Iberian Peninsula. Iberian ham has been produced and eaten in Spain since the time of the Roman occupation. Although tools, techniques and indeed the climate have changed over the centuries, the same basic principles apply to the production of Iberian Ham today as they did hundreds of years ago. This is an explanation of the production process. Of course dry-cured ham is not unique. France, Italy and Germany, to name but a few all have their own versions. But the Iberian Ham is without doubt the King of the Castle. From the the less expensive Jamón Serrano through to the Pata Negra and the sublime Jamón de Bellota there is no comparison anywhere in the world. It's number one for taste, smell and texture and not only ... read more
paraiso de sabores
The Art of Slicing




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