In Spain, you can eat all day – and we did. Earlier in the summer, I spent two days in Andalusia, and most of the 48 hours were taken up by mealtimes. A breakfast of the sweet porridge poleá started the day, then ham-tasting for a mid-morning snack, followed by a two-hour lunch.
Spanish law requires that each Iberian pig gets 10,000 square metres to roam – a Cinco Jotas pig gets twice that
Spanish chef José Pizarro led the way, taking us to his favourite restaurants and showing us where he sources his ham and caviar. I ate some of the best fish I’ve ever tasted – seafood croquettes on the beachfront at Chiringuito Tropicana in Málaga; creamy black squid ink rolls with flaky crust dipped in aioli at Eslava. Locals are mad for these restaurants. When we visited Eslava, they queued past 11 for a table.
On the first evening we ate at the Cinco Jotas restaurant, sitting out in the dusk while swallows dipped in and out of the streetlights.
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