The Spanish take their cured meats very seriously. Bocadillo de carne comes in lots of variations, but they commonly come served on a Spanish-style baguette called barra de pan, with a fresh meat like pork tenderloin or chicken breast, cured meat like Serrano or Iberian ham and Spanish sausages such as sobrasada or chorizo. Vegetables, cheese and condiments are piled on top and the whole thing can be eaten hot or chilled.
Rick Good spent ten years in the newspaper business, including with The News & Observer (Raleigh, NC) and The Greenville News (Greenville, SC). He co-wrote, with Melinda Coleman, Rutledge to Riley: Governors of South Carolina, 1776–Present (Published by The Greenville News), and is the author of Mind Games Trivia #1 (Amazon). He has recently spent 15 years creating original trivia content through Sounds Good Mobile Entertainment and continues that with his new company, SGME Software. He edits The Smart Reader’s money, real estate, and business coverage.
