That promise goes double for the city's Atarazanas food market, where this morning Fred and I came face to fat with... zurrapa. Made from lomo, or loin of Iberian pork, fried to a mush in pork fat, flavoured with herbs and spices and coloured with pimentón, zurrapa is fat as art form. The very name has a defiant, lip-smacking quality. Zero (diet) tolerance zurrapa.
The paté-like paste can be spread on your breakfast tostada or teatime mollete (soft white roll), knocking the pale, frail cucumber sandwich straight off its fine china plate.
Zurappa is típico of Andalucia and more particularly of Málaga, and like the malagueños themselves it's robust, vivid and unabashed. No, Facebook, I won't be 'the first of my friends to like this' but when I have been here a few more weeks, I might be ready to try it.
Have you? What did you think? Would love to hear any zurappa reminiscences. If you are still alive to tell the tale!