Cooking class experience — learning Jamón Ibérico properly

I took a cooking class specifically to learn how to make Jamón Ibérico correctly. The instructor explained why Manchego cheese is used the way it is — something I'd never understood from just eating it. The briny and complex result when you make it yourself is different.

the tapas tradition developed as small accompaniments to drinks. We learned how a Sunday family paella shapes the way this dish is eaten. The class ended with the meal and a glass of Rioja red wine. I've made it three times since and each time it improves. Highly recommend the cooking class approach.