Luna Beach is one of many chiringuitos (beachside bars) that line the picturesque boardwalk that runs along the coast in Andalusia from the sand dune nature reserve in Cabopino to La Cala de Mijas. The wonderful aromas of sardines and seabass searing over the burning olive wood in the boats that line the shoreline mingle with the sea air and waft over drumming up an appetite.

Whilst watching the turbot being salted and skewered in readiness for the fire, a large wine glass lined with hand-sliced Iberian field-fed shoulder ham filled with melon and topped with olives (also Spanish of course) is served.

This is no run of the mill ham in this appetiser, this is Ibérico de cebo de campo (Iberian free-range fattened) ham raised on fruit, wild herbs and acorns in the open countryside and cured for 2 years. It’s harvesting time for the Spanish Piel de Sapo (toad skin) melon, affectionately known as Santa Claus melon as it lasts until Xmas. It grows to around a foot in length, is ovoid in shape and is juicy and refreshing.

Fruit and cured meat dishes date back to ancient Rome. In 1970s Britain melon gondolas topped with dry-cured ham and a glacé cherry were a dinner party favourite. Melon and ham two disparate ingredients, one salty, one sweet which, when combined, become greater than the sum of the parts.

Sadly, the UK has now banned the import of meat and dairy from the EU so that’s a good enough excuse if ever I heard one to hop on a plane back to Spain.#July2026 #CA2025