Day 48-50 - Ham Legs

We arrived in Spain without a hitch! Originally, we were trying to fly to Portugal and then end up in Spain a few weeks later, but Portugal's tickets had skyrocketed. Seville had the best flight from Rome, so without a plan, once again, we booked it. Strangely, there was no border patrol in Spain—we walked right off the half-full airplane, grabbed our luggage and sauntered out the door! Clint and I always have a little anxiety buried deep down inside of us on travel days. We never know what to expect because the rules are ever-changing in this weird world we are living in and we are always gambling with COVID as we embark on planes. Luckily, we weren't denied and asked to turn around but were free to enter.

View of Salvador Square from our patio

At first glance, Seville looks like it is going to be easy to fall in love with. Its style is more colorful, playful and ornate than Italy's architecture and its storefronts and lively squares are quite charming.

We anxiously tried our first family tapas dinner upon arrival, which was a huge hit. Tasting flavors we haven't had in months was a welcomed treat—braised pork cheeks, fried battered cod, sauteed spinach and chickpeas, roasted potatoes—yum!

COVID precautions in restaurants look much different here. We were surprised that our dinner plates and utensils each came individually wrapped in plastic along with every piece of bread. Outdoor restaurants now have a small wastebasket placed under each table for the new plastic debris. It's so sad to see all of this single-use waste, but I understand their effort to keep the dining experience safe and sanitary.

Our wrapped plates and utensils on tapa restaurant.

After dinner, we stocked up on breakfast items for the week at the grocery store. When looking for body wash on Aisle 5 we bumped into a rack of pig legs, which was quite startling. Austin and Kate both got such a kick out of seeing the legs with the hair still attached! They giggled about it all through the check-out stand.

Aisle 5 - toothpaste and ham legs

I wish I could say we woke up early the next day ready to have a full day of exploration in our new city, but quite the contrary. Instead, we had a vacation from our vacation. The kids and I slept until noon while Clint researched the best places to eat in Seville. Then I continued to nap for the rest of the day. I think the 41 miles we walked in six days in Rome (avoiding the use of any public transportation) finally caught up with us. We had been so distracted by Rome's cool sights around every corner, we didn't realize how much we had walked. The wifi was down our first day—a blessing and a curse. Bummer to postpone school on a day we were just lounging, but refreshing to disconnect from those addicting devices! I was happy to wake up to the kids watching a couple of Spanish cartoons together on the local TV station—just like the old days when they were itty bitty! Once the wifi was up and running, Clint and I watched the last presidential debate—only 9 days left!!

FUN FACT: Jamón (ham) is the culinary treasure of Spain. Spaniards eat more ham per person than anywhere else in the world! To cure jamón, the legs are buried in salt to exterminate microorganisms. Sugar is added to intensify the flavor and encourage the growth of beneficial bacteria. Nitrites are added to kill the harmful bacteria and to create desired flavors. They are carefully cured for 6-36 months. This process dates back centuries to when food was scarce and careful preservation was necessary to ensure it didn’t spoil on long voyages or during difficult times. If properly stored, cured legs of ham can last at room temperature for months after you start carving!

Our 2-bedroom Seville Airbnb - only $62 a night

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