Southern Spain is known the world over for its rich cultural legacy, fascinating history, natural beauty, and incredible climate. But there’s something else that makes this region special: its unique and delicious cuisine.
Andalusia is Spain’s second-largest autonomous community, encompassing its southern coastline (also known as the Costa del Sol) and of which 70% are sandy beaches. The Mediterranean seaboard is graced by the Costa de Almeria, Costa Tropical, and the glamorous, cosmopolitan Costa del Sol, while the Costa de la Luz lies along the Atlantic shore to the west of Gibraltar.
Its cuisine features plenty of fresh fish and seafood, as well as typical Andalusian dishes from farther inland. It also reflects influences from Muslim, Christian, and Jewish cultures, creating a combination that’s truly one of a kind.
What makes Andalusian Food special?
Even though Andalusia is limited in size, every province and every town has its very own typical dishes. There are even villages that are particularly famous for a specific dessert, starter, or products such as extra virgin olive oil.
How come that Andalusian food is so diverse? Largely because of its incredible geographical variety.
Jaen is famous for its mountains and olive trees, Huelva and Cadiz for its tuna and seafood, Sevilla for its qualitative Iberian pork meat, Malaga for its abundant fish…
The inland of Huelva is home to the acorn-fed black Iberian pigs which live freely in large fields. Rich in omega-3 fats and the absence of pesticides, the Iberian black pork meat is considered a healthy Andalusia tapa.
The Bellota ham (literally Acorn-Fed ham) of Huelva is known as Jabugo ham, named after the village of Jabugo in the Sierra de Aracena.
Without any exaggeration, Jabugo ham is considered one of the most popular foods in Southern Spain.