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Spanish food

Row upon row of marzipan trumpets at the Mazapanes Manzanero bakery in San Martin de Pusa, located about 75 miles south of Madrid. Marzipan is a highlight of the Spanish holiday season, and many say the best versions are made in convents and small bakeries like this one. Margarita Gokun Silver/for NPR hide caption

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Margarita Gokun Silver/for NPR

Joan Roca (foreground), head chef at El Celler de Can Roca, a top-rated restaurant in northeast Spain. Here Roca conducts a cooking demonstration at Westminster Kingsway College, in London. Courtesy of Jamie Smith/BBVA hide caption

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Courtesy of Jamie Smith/BBVA

The Roca Brothers, Famous For Fusing Food And Tech, Hit The Road

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Galdakao Mayor Ibon Uribe (left) and volunteer Javier Goikoetxea pose in front of the Solidarity Fridge, Spain's first communal refrigerator, shared by citizens in Galdakao, a city outside Bilbao. Lauren Frayer for NPR hide caption

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Lauren Frayer for NPR

To Cut Food Waste, Spain's Solidarity Fridge Supplies Endless Leftovers

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Pig farmer Armando Escaño stands with his Iberian pigs on his farm on western Spain's dehesa. Escaño raises pigs for jamón ibérico, Spain's most prized ham. Lauren Frayer for NPR hide caption

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Lauren Frayer for NPR

This Spanish Pig-Slaughtering Tradition Is Rooted In Sustainability

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The classic Spanish roscón is an aromatic, citrus-infused brioche topped by sugar, flaked almonds and candied fruits – arranged like the jewels on a king's crown. It's ubiquitous on Spanish tables on Three Kings Day, Jan. 6. James Badcock for NPR hide caption

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James Badcock for NPR