The world’s best sandwich

Mark Bittman, the food editor of the New York Times, has proclaimed jamon serrano the worl best cured ham and “the flauta d’iberic d.o. Jabugo” of the café Viena “the world’s best sandwich”.

Jabugo ham, the king of the world’s best, is made from black Jabugo pigs, direct descendants of wild boars who are sent out to pasture on a diet of ripe acorns. And the café Viena is on the Ramblas right around the corner from the Hotel Principal.