Opened hundreds of years ago in 1470, under the name Mercat Bornet, the legendary Mercat de La Boqueria was once the city's major pig and meat market. Centuries later, it's still one of the most impressive markets in Europe, a fantastic place to shop, sip, and nibble.
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How do you say "slice" in Spanish? Eslice. Eh, so the word doesn't really translate but Bruno Rieusset, owner of the pizza stall inside La Boqueria, looked it up as a joke. You don't really expect to see his pizza oven hiding behind the fishmongers inside Barcelona's fantastic market hall (see more photos here). But sure enough, there's Bruno and his fellow pizzaman Mario tossing dough, saucing it, and sliding the pies into the oven.
After three days in Barcelona, my family thinks I am going to turn into a ham. Not just any ham, but a jamón de bellota, made from the famous acorn-fed black-footed (pata negra) Spanish pigs. In three days here, I have bought five different kinds of ham and ordered it for breakfast, lunch, or dinner in some form. Every morning, I go to the Boqueria and inspect the wares of the many ham vendors found at this wondrous market, which is every bit as great as advertised. I ask everyone I meet there where they buy their ham. Not many people speak English, and my Spanish and Catalan are nonexistent, so I don't really glean very much useful information from...