Trundling toward Seville with a bootful of booty – a creamy blue cheese from Galicia, a jar of blue cheese cream from Asturias, a jar of apple jam, a jar of orange jelly, a jar of strawberry jam, a jar of quince and orange paste, a jar of quince and lemon paste, a jar of chilli chutney and a small bottle of nispero liqueur, the maker of which didn’t so much recommend to us as warn us about. Two bottles of hand-picked olives in deep brine and three bottles of Extremaduran wine, a fridge magnet, two porcelain beer mugs and, wrapped up carefully in a straw hat, the most delicate cargo of all: six eggs from the finca we’ve just left and the chickens we’ve just waved goodbye to. Now all we have to do is get them home, just over four hundred kilometres away.
The project does not have an auspicious beginning; after just a few minutes we drive through a small town so sleepy and rural that even the main street is cobbled. Mis huevos, I complain as the car rattles through. We stop afterwards, outside a mammoth industrial complex of some kind that caught my eye on the way here yesterday – four huge silos and more at the other end next to a concrete dome the size of a small moon. At least half a kilometre in length, the plant consists of enormous pipes and ramps, a thousand stairwells, chutes and chimneys in all sizes and the constant noise of process. More