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Spain's five famous
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Spanish cooks in general use few assertive seasonings, with the exception of garlic.
Most popular meat
Most Spaniards are not great beef consumers. Lean, rangy hogs yielding lean meat and sausage are more popular than beef cattle, which are more expensive to raise in Spain's relatively dry climate.
However, this limited selection of meat is partially offset by the country's abundant fresh seafood, which in turn is supplemented by dried cod.
Spanish cooks greatly prefer olive oil to butter or other fats.
A popular custom is to drop by a bar on the way home for a snack of tapas. They are, generally speaking, hors d'oeuvres. Tapas range from the simple combination of olives and almonds to an elaborate spread of hot and cold dishes. Seafood tapas are especially popular.
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