Although the12 hour journey between Plymouth and Jerez De La Frontera ensured a late arrival in Spain, it still left us with enthusiasm sufficient to take in the first sights and smells of our new city. Soon, we traded bright lights and bustling activity of the main street in favour of the dustbins and double parking on several of its ever decreasing arteries. We swept through the backstreets in search of a cheapo room.

With a room secured we headed back out to search for nuts and berries - but only out as far as the eatery down the road. Tables were chock full of locals (a great sign for the cautious grazer) and enveloped in a hazy blue cloak (a great sign for the smokers among us) – this was to be our first taste of Jerez and first meal of the trip, we hoped for great things. Also, less surprisingly, we plumped for the 8 Euro, 3 course, vagrant special. With beer.

While Lauren deftly picked through her main course of fish, I continued to turn my plate to every conceivable angle to suss out the best way to attack my own lucky dip dinner. Pork. Now, I’ll be the first one to declare my love for all foods pig based, but only when delivered in sensible quantities. This particular portion was phenomenal bordering on insane. Initially excited, and almost aroused, by the prospect of such value for money, my appetite waned when faced with the actual mechanics behind the epicurean fantasy. I have never seen such a huge mass of meat in one area, let alone served up in its entirety to one human being. Ever. Apparently, this particular pork dish is an area speciality.

“The secret is in the preparation”, the waiter confided.

Glancing over his shoulder and then leaning closer he continued,”You see, they operate on the little piggies. They round up the piglets just after birth and they sew them together - they fuse them.”

“The piglets grow to be big piggies, and us – the proud people of Jerez de la Frontera – we are then blessed with yet another 8 legged super-pig.”

“Then” he continued with boundless enthusiasm “using an industrial logging saw we cut the now-not-so-little piggies long ways into 4 super-chops, we then airlift them back to the restaurant and serve them on these reinforced tables. You like? Yes?”

Well…that’s not really true…I made that bit up. But, after getting up close and personal with the European Pork Reserve, I know that if someone had actually told me that – I would’ve believed them.

Come ride with us! Subscribe to Ubertramp.com - it’s free!