Prosciutto with its soft chewy texture and its rich meaty flavour is one of my favourite things to eat. In a random market in Barcelona, just off La Rumbla, I found many of what I thought was my beloved prosciutto, hanging from the ceilings of delicatessens. But my ignorance was quickly uncovered when I discovered that it wasn’t prosciutto, it was Jamón, much the same as my beloved meat, but also very different. Its rich meaty flavour offered a sense of familiarity, but its firm and dense texture was something other than what I had known. It was even better than the glorious prosciutto! Yes, I said it! It was everything that I had secretly wished prosciutto to be – almost a jerky, but much tastier and much more delicate.