Turrón, and on and on
Turrón: The front line Photo flickr (CC): Pamela Stocks
It’s only November, but the invasion has started. Many household essentials in your local Spanish supermarket may well have been squashed into a tiny corner and less popular goods will have been swept aside, in order to free a large floor and shelf space. That space has now been filled. An army of one product, divided into 1,001 different platoons, has been stationed. Turrón is back.
For anyone unfamiliar with Spanish culture, turrón is a traditional Christmas confectionery, primarily made from honey, sugar, egg whites and almonds. It can be soft, like nougat, or crunchy, like peanut brittle. Whilst the are plenty of alternative Christmas delicacies, turrón is the Real Madrid or Barça of the confectionary market, crushing opposition under the weight of its tradition, and crushing delivery men and shop assistants under the weight of its distribution and placement.
To read the rest of the Jeff Wiseman's(*) story follow this link. http://blogs.elpais.com/trans-iberian/2013/11/turr%C3%B3n-and-on-and-on.html
(*) AUTHORS (BLOGGERS)
EL PAÍS’ English edition has been published since 2001 with journalists from the US, Britain, Ireland, Canada, Australia and elsewhere contributing their expertise www.elpais.com/english. Both the current staff and a selection of other writers and correspondents will be invited to share their thoughts.






