Everywhere you go in the world New Year's Eve is typically the biggest night out on the calendar and in Salamanca, a city renowned for the quality of its nightlife, this is no exception. However, it seems a bit odd to ring in a New Year with all the typical fanfare and celebrations in the middle of December, just as students at Salamanca's University do every year.

Even though actual New Year is still more than two weeks away, it is tradition that students from the university and beyond gather in Salamanca on the 15^th of December for one huge fiesta to celebrate before everyone goes home for Christmas. How huge? Try upwards of 30,000 people crammed into the city's spectacular renaissance Plaza Mayor. Just look at the pictures to get an idea of the atmosphere.

Seeing as my time left in Salamanca is now limited to just a few more days, I couldn't possibly miss out on experiencing la Nochevieja Universitaria. Even walking around the city during the day you could notice that the atmosphere was different with large happy groups of students gathering around and watching as a huge stage was being set up on Plaza Mayor. La Nochevieja Universitaria is a renowned event across the whole of Spain and Portugal with lots of universities organising big trips that descend on Salamanca for just one night to then leave, slightly worse for wear the next morning.

By 11pm the Plaza Mayor was already packed with people dancing away to what was quite possibly the best and only techno/electro violin player I will ever see live. Then an hour later it was time for the big countdown. Tradition in Spain dictates that at proper New Year (i.e. December 31^st) you should eat a grape every time the clock chimes at midnight. However, at la Nochevieja Universitaria eating grapes is considered bad luck and sweets are used as a substitute. Consequently, watching the concentration on the faces of 30,000 plus people intent on stuffing their mouths with sweets in order to keep up with the chiming clock was entertaining to watch to say the least.

After the countdown the Plaza gradually empties and people pour into the surrounding bars and clubs for what is undoubtedly one of their busiest nights of the year. As is typical of Spanish nights out, the night doesn't actually end until well into the day after and walking to work there were still people (clearly they are the ones with stamina who know how to pace themselves) outside some clubs and on the streets. A fantastic if slightly bizarre experience, I don't quite know what else to say except...

¡Feliz Año Nuevo!

Pictures of the new 2011 green and red lighting in Salamanca's world famous Plaza Mayor:

Spanish Ham is not "ham" as an American would normally understand the word. And it is definitely not like Italian prosciutto. So, the English language is kind of limited when it comes to pork products and the only word we have to describe this Spanish delicacy just doesn't really explain it or do it justice.

So before continuing, let’s take a look at the two types of products that Spaniards consider to be "jamón" (which again, is simply translated as "ham")

• Jamón Serrano: Is a dry-cured Spanish ham leg served raw in thin slices. Serrano hams are made from a white breed of pig and are not to be confused with the much more expensive and entirely different jamón iberico.

• Jamón Ibérico: Is a much more expensive version of Spanish ham, made from Iberian black pigs, fed special diets to produce a high quality high sought after Spanish cured ham leg.

Due to rigorous US laws, it has been quite a challenge for Spaniards to get their world famous product into the American market. In 2006, the first Spanish Ham exporter, Fermín, finally achieved this endeavor. Fermín is located in La Alberca in the province of Salamanca and prides itself on having penetrated the US market.

In fact, according to Cristina García, an employee of Fermín based in the USA and the only official Spanish ham cutter in the country, Americans have a lot to learn about this Spanish food.

THINGS AMERICANS NEED TO KNOW ABOUT IBERIAN HAM

1. Yes, Spanish ham should be cut by an official "ham cutter". Any Spaniard can tell you that. In fact, here in Spain they have special classes and licenses to get the job. No kidding, the way it is cut IS important.
2. Spanish ham is cut in thin slices and arranged on a plate from which various people share. No, you do not use a fork. You use your fingers. Yes, Spanish ham is a finger. No, you do not put any sauces on it. This is like blasphemy and there is no better way to upset a Spaniard. This is kind of like smothering a freshly roasted turkey on Thanksgiving with ketchup, or even worse, an expensive cut of T-bone steak. Just don't but sauce on it. Blasphemy, BLASPHEMY!
3. Yes, it is cured meaning it is pretty much raw. I mean, you know what "cured" means, right? Yes, it is cut directly off of what appears to be a pig leg. Yes, it is a pig leg. Yes, this is hard for Americans to get used to at first. And yes, if you come to Spain you will see these pig legs dangling from ceilings, kitchents, and on most bar counters.
4. Spanish ham is usually cut to include a small amount of fat in each slice. YES you should eat this. No, it won't make you fat. Yes, Spanish ham is actually quite healthy for you! According to Cristina García, most Americans request the fat to be removed. Again: BLASPHEMY! :)
5. No, it is not Spanish prosciutto, and no, Spanish ham has nothing to do with Italian ham. Let's try not to confuse things :)

For those of you who doubt the exquisiteness of this Spanish food, let me just tell you that Fermín Iberian ham was included in this year’s menu for the Oscars. To give you an idea of how exclusive it is in the US, every portion served at the Oscars cost $600!!!!!

So now you can find Spanish ham in the USA, albeit it is still hard to find and costly. You can always come to Spain to study Spanish to more easily access the Spanish delicacy. Remember the tips I gave you as you wouldn't want to offend people!

According to a study done by the Coca Cola Institute, Spanish people are among the happiest throughout the world!

Numbers speak for themselves

Although the study doesn’t give definite reasons as to why the Spanish people feel happier than many of their European counterparts it does comment that they enjoy the small things in life and feel valued by their families.

The study also says that the moments in which the Spanish people feel the happiest are during their summer holidays, family meals and also Christmas.

Why are Spaniards so happy?

Spaniards in general are very friendly and enjoy having a good time. Indeed they are renowned for their love to party and celebrate the Spanish fiestas!

Personally, we think that the relaxed pace of life in Spain is probably a big reason why the people seem happier. They don’t rush frantically to complete things but take their time, after all there is always manaña! Though there is also no doubt that the sunshine as well makes people a little more cheery!

Why not come and take a Spanish course in Spain and experience this happiness first hand?!

You may be asking, "What is saffron?"

Saffron is an important spice used in Mediterranean cuisine. It comes from a certain species of flower which bears just three stigmas which are dried and used to season and color food. Think about Spanish paella and its rich beautiful yellow color, you may already be guessing, yes SAFFRON plays an important role in this world famous Spanish dish. Saffron is also the most expensive spice in the world by weight, it is native to Southwest Asia, but is an important product of the La Mancha region in Spain.

The saffron produced in La Mancha is high quality, sold by the thread, and fetches up to 3,000 euros per kilo. It is a beautiful red-gold and produces a rich color when used in cooking. It takes 250,000 saffron flower blooms to make just one kilo of this fragrant spice from the flowers' stigmas which are tiny filaments that collect pollen for the plant.

So what is the catch? Spain is a world famous exporter of saffron, but the numbers just aren't matching up. In 2010, Spain exported 190,000 kilos of saffron, yet according to local data, only 1,500 kilos were harvested in Spain. However, only 0.8% of the "Spanish" saffron harvest sold last year was actually grown in La Mancha.

It looks like there is some labeling problems going on.

It kind of reminds me of the time I searched the supermarket in Seattle in quest of a decent variety of non-peeled seafood (an impossible task I discovered) and scanning the spices for saffron to make my sister paella. I bought the overpriced saffron and bad selection of seafood and embarked on my feat to introduce my family to Spanish cuisine. I remember when I threw in the saffron, I was amazed by the fact that the beautiful yellow color that the saffron should emit just didn't come out. I put in more and more and more saffron, but never quite got that yellow color... Needless to say, my Seattle Paella had nothing to do with my Salamanca Paella :)

According to the farmers union ASAJA, over 90% of the exports are fraudulent. At least according to other countries' exporting standards. The industry is very profitable, earning over 47 million euros last year. However, it is a very expensive crop to grow, which is probably why some of the abnormal tactics have been implemented.

So if Spain doesn't produce all the saffron it exports, where does all this "Made in Spain" saffron come from? It seems the variation in numbers has to do with a loophole in Spanish laws, which does not make it illegal for companies to buy saffron from other countries such as Iran, Morocco and Greece and package it as a Spanish product. It is quite misleading, especially since Spanish saffron is known to be of very high quality.

Iranian saffron is a profitable option for Spanish exporters, their saffron crop is nearly half the price. However, the intensive methods used there to mass produce the product undermine the quality of the saffron. Some Iranian companies have also jumped on board to take advantage of these lax labeling laws by opening up in Spain and labeling their product as "made in Spain".

According to the Industry Ministry, a new regulation is being considered that would require producers to indicate where the saffron was grown. This would be a big improvement in current regulations, bringing Spain up to date with the International Organization of Standardization guidelines. This would, in fact, protect consumers from paying inflated costs to purchase the prestigious Spanish saffron, but it would definitely hurt the exporters whose production cannot satisfy demand.

The imports from other countries are not the only cause of the export vs. local harvest discrepencies. The Independent, a British newspaper, reported recently that 40%-90% of exported Spanish saffron was made up of other parts of the plant, not the sought after stigma. One sample found cardamom sold as saffron, which is actually a different spice.

So how to tell if you have been duped? The first thing you should do is smell your saffron. Does it smell nice or unpleasant? That is your first clue, real saffron should smell pleasant and it should take awhile to dye your food an intense yellow. Another good indicator is, of course, if your saffron bears the official "La Mancha" label.

Fraud has been going on for quite awhile. Although the director of La Mancha Farming and Livestock council acknowledges that fraud is committed, but not in La Mancha. Valencia and Murcia are likely culprits, since they do not actually grow saffron but do export it.

The ASAJA proposes tariffs to try to deter this deceiving tactic which is affecting their reputation. José María Fresneda (ASAJA) assures that their priority is to protect the farmers who do grow high quality saffron, a key ingredient in making paella "to die for".

If you have ever been to Spain, perhaps you know that one of the most popular and traditional activities is to go out for tapas. Tapas, also known as pinchos, are small snack size portions of food that are served in most bars throughout Spain. Normally, tapas are either complimentary or simply cost less when included with a drink purchase.

The word tapa in Spanish literally means “lid” or “cover” and it is thought that the tradition evolved from the practice of covering wine glasses with small plates of bread or cured ham to keep out insects or other impurities.

Tapas mix the concept of eating with socializing and the act is called tapear in Spanish. Bars serve as the logical meeting place and where friends or business acquaintances meet regularly. Tapas are an important business in Spain and are generally the determining factor to whether a bar with succeed or fail.

Most tapas bars do not wait tables and most people enjoy their tapa on foot along the bar’s counter where the different tapas are arranged. It is very common to “ir de tapas” which is the practice of visiting various bars and snacking in each one until you have had your meal. It is also common to dine on raciones, larger portions of any given appetizer, which are usually all shared among the group.

Tapas have become part of the Spanish cultural identity and are offered at reception banquets of high dignitaries known as tapas meetings. Nowadays there are bars that specialize in tapas which as developed into a phenomenon known as miniature cuisine. Gourmet chefs, such as Ferran Adrià, have also incorporated tapas as starters into their fine Spanish cuisine menus.

The type and variety of tapas that you will find in Spain depend greatly on the region and the cuisine of the area. There is no defining characteristic as to how large or small a tapa will be, although the majority of them are about four bites. Additionally, there are many different categories of tapas including cold or hot tapas, skewered tapas, small hot or cold sandwiches called montaditos, tapas of traditional dishes served in small clay pots or simply olives or cheese accompanied by bread.

Remember, tapas come in just about any form that you can imagine depending on the bar and the region, but here is a selection of some typical tapas:

Typical Tapas:

Tortilla Española: Spanish omelets made of potatoes, onions and eggs.

Ensalada Rusa: Russian salad made of boiled potatoes, tuna, tomatoes, peas and carrots with mayonnaise.

San Jacobos: Ham and cheese fried in bread crumbs

Croquetas: Breaded and fried béchamel with ham, fish or chicken.

Jamón: Spanish ham served in a variety of different ways: baked, grilled, cured, smoked, etc.

Calamares: fried calamari rings.

Pulpo: Octopus boiled and often served with potatoes and paprika or mixed in a variety of salads.

Patatas bravas: fried potatoes with a mayonnaise and garlic sauce

Sardinas: fried sardines

Pincho moruno: spicy pork skewer

Montaditos: small hot or cold sandwiches

Sepia: grilled cuttlefish

Panceta: A grilled pork cut similar to bacon normally served as a montadito when eaten as a tapa.

Chorizo: Spanish sausage normally served as a montadito when eaten as a tapa.

Paella, gazpacho, and other traditional dishes are also often served as tapas.

Tapas Vocabulary:

Tapeo: the act of eating tapas

Ir de tapas: going out for tapas

Cenar de tapas: to have tapas for dinner.

Picar: to snack, to pick at things

Picoteo: to go for snacks

Ración: larger portion of a tapa

Tapa/Pincho/Pintxos: Different words all referring to the small appetizers served in Spain. Pinchos is mainly used in Northern Spain and pintxos is Euskera, a language used in the Basque region.

Montaditos: small “bocadillos” served hot or cold usually consisting of very few ingredients.

Bocadillo/Bocata: Spanish “sub” sandwiches made with baguette bread.

Plancha: grill. “a la plancha” means grilled.

There can be little doubt that bullfighting is one of the most controversial issues of Spanish culture today, with both fierce supporters and opponents constantly trying to maintain and stamp out the tradition.

The former argue that corridas de toros (bullfights) represent an integral part of Spanish heritage and, what’s more, that they are a hugely important contributor to the country’s tourism industry and thus its economy. For advocates, bullfighting is an impressive sport and an opportunity for participants to demonstrate a high level of skill, while simultaneously providing excellent entertainment for the public.

Conversely, many others, including animal rights groups such as Prou! (meaning Enough!) believe it is a bloody spectacle which involves needless cruelty to innocent animals and that it has no place in modern culture. In Catalonia, Prou!’s efforts against the ruthless killing of toros (bulls) culminates tomorrow in a parliamentary vote on the banning of bullfighting, following a petition of 180,000 signatures submitted last year.

It is expected that the Catalan parliament will vote in favour of the ban, and that this will mark the beginning of the end for bullfighting in Spain, as it won't be long before many more of the country's seventeen autonomous regions follow suit.