I'm having problems using the quote feature here but about the food critic comment from Craig, yes I been having better service lately when talking bout “technical” issues that regular customers are not aware of. One guy even offer to sell me some of its fire wood.
About the Jamon Serrano, this is the Spanish “cousin” of the prosciutto. You can try to make Serrano and Spinach stuff bread, and you can even add the olives.
Hope you get the chance to go to Betolla next week.