iberico bar: true lard leaves no traces
Anyone who knows me well will likely know of my affection for Spanish cuisine, a passion which rivals and in many ways, surpasses even my love for ramen. Admittedly, I don’t eat noodles nearly as much as I used to. A steady diet of Mediterranean influence - fish and tomatoes, olive oil and beans,has replaced a lot of my gonzo noodle slurping in recent months. In part this has to do with health; all those fats and carbs have to go somewhere, and as relatively young as (I’d like to think) I am, it’s never too early to cut back on the calories and perhaps spare a few arteries in the process.