Chickpeas are a widely consumed legume in our country and there are many stores which sell cooked legumes already prepared to be added to a salad, a garnish, or in a sauce. As it is a legume that must be soaked for a number of hours and cooked very slowly.

Figs are a seasonal fruit, highly appreciated in Mediterranean cuisine. In season they are eaten fresh and there are different qualities and sizes.

As in the case of fruit, our country is one of the largest producers of vegetables in Europe, the moderate climate that we have throughout the year allows crops to be very extensive, there are areas such as in the south of Spain where there are huge  greenhouses with very extensive productions of tomatoes and various vegetables.

Spain, which is a great consumer of coffee (which is also an infusion), especially espresso. It is very popular, especially after meals, to have one of the wide range of infusions, among the most consumed are pennyroyal, mint, Boldo, chamomile, linden, spearmint, anise and the world-wide consumed tea.

Serrano ham or comes from a variety of the white pig breed, and the ham is easily distinguished by the colour of the skin of the leg. It is called serrano when it is cured in a cold and dry mountain climate.

It is currently regulated by Community Regulation 2082/92, which defines the characteristics of the process and the finished product.

Iberian ham is a type of ham from the Iberian pig, highly appreciated in the gastronomy of Spain and in the gastronomy of Portugal, where it is called presumed Iberian, and is often considered as an article of haute cuisine and delicacy.

In some bars or restaurants you can find this nomination for the Iberian ham Jamones from the PDO Jabugo. They are hams with the same characteristics of Iberian ham but in this case they are elaborated hams.

Cheeks. Each of the fleshy bulges that exist in the lower part of the head of hake and cod. It is a highly appreciated delicacy.

They are usually prepared with minced garlic cloves with parsley and olive oil in a clay pot, all sautéed but without browning, adding salt. It is removed from the heat and is made to and fro to release the gelatine.

A classic of French cuisine, which is very popular in our country with some variation. Basically it is made with pork loin, and it can be found in many butchers and delicatessens, and it ready made or can be ordered, you can buy it sliced so you can fill it with what you wish.

Hake is possibly one of the most consumed fish in our country, it is a product that is not excessively expensive, tasty and does not have an excessive amount of bones when eating, since it basically has a central thick spine.