Since the time of the Inquisition, what started off in Spain as "mandatory" pork consumption (under the threat of death) has evolved into a true passion. From the oak forests of Extremadura to the bistros of Barcelona, Annie discovers that there are more than a hundred ways to cook a pig. In this episode, Annie spots black-hoofed Iberico pigs gorging on acorns among the oak trees of the Dehesa forest; prepares chorizo sausages and ham at a traditional matanza pig festival; feasts on the traditional Castilian delicacy of roast suckling pig in the medieval city of Segovia; and visits Els Tres Poquets - The Three Little Pigs - a restaurant that specializes in Iberian pork products and dishes.
recipes in this episode
Migas Extremenas (Extremadura-Style Fried Breadcrumbs)
