<!--smart_paging_filter-->The Spanish charcuterie board is a thing of porky magnificence: from the omnipresent <em>chorizo</em>, to the sweet and soft <em>butifarra</em>, to that king of hams, the rare and pricey <em>jamón ibérico de bellota</em>, the sausages and cured meats that the country produces are a testament to the edible magic that results when a pig meets spices and a little bit of curing time. <em><a href="http://www.saveur.com/article/Travels/A-Guide-to-Spanish-Cured-Meats">See the full photo gallery »</a></em>
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