Visiting the tomb of Franco's chief executioner in Sevilla

 

Visiting the tomb of Franco's chief executioner in Sevilla, a city imbued with silent history

Published on The Olive Press

History is written by the victors. But no victor is immortal and no victory permanent. With the inauguration of every new victor, the preservation- or rectification- of history begins anew. However, for almost one century, Spain has wrestled with remnants of the Spanish Civil War that still pervade the entire nation and its seemingly benign Catholic monuments in particular.  

The Basílica de la Macarena is home to Queipo de Llano

Sevilla is famous for its ornate royal palace and Catholic cathedral. Yet, both these iconic sites and the grand stone walls that surround parts of the city belie the atrocities committed there. Following the Civil War, more than 5,000 civilians were executed at the city walls by a military commander whose tomb now lies in the Basílica de la Macarena, just a few steps away from those city walls.

Gonzalo Queipo de Llano was a general loyal to Francisco Franco, the fascist dictator who ruled Spain for nearly four decades after his victory in the civil war in 1939. Queipo is single-handedly responsible for the execution of more than 50,000 civilians in Sevilla during the war.

During the 30 minutes I stood in front of Queipo's tomb, not a single visitor took a second glance at the civil war general's remain

I don’t know what I expected as I walked into the basílica. A group of visitors huddled around his plaque paying tribute? Pointing fingers at the deceased? I’m not sure, but I do know that I did not expect the complete ambivalence and negligence toward the two rectangular plaques that greet you as soon as you walk in the cathedral. People are so immediately enraptured by the burnished gold statues, dimly-lit atmosphere and ornate decorations of the cathedral that no one gives Queipo’s name a second glance. Perhaps this is what the ‘Pact of Forgetting’ looks like in action.

Following the death of Franco and the downfall of his dictatorship in 1975, leading political parties agreed on a tacit policy of Pacto del Olvido (Pact of Forgetting). The agreement silenced discussions about the horrific civil war and its legacy. It embodied fears of reopening old wounds and repeating the past. Hence, the atrocities committed by Queipo and others have long gone unaddressed.

Salvador Cardús, Professor of Sociology at the Autonomous University of Barcelona and a leading researcher in Spanish culture and religion, describes the pact as an ‘erasure of memory’ and ‘a collective amnesia.'

A move for national reconciliation attempted to bury the violence and brutality that marked the era of Francoism. It was a masterful act of creating nothing out of something. allowing Spain to seemingly avoid this delicate, sore subject for decades. But whether the memories are truly forgotten is questionable.

‘Memories of the war were not so much forgotten as ‘disremembered’,’ writes Madeleine Davis, Senior Lecturer of Politics at the Queen Mary University of London.

For the past century, the pact was kept despite a few largely unsuccessful attempts to overturn it. Although La Ley de Memoria Histórica (Law of Historic Memory) was passed in 2007 during the term of the previous Socialist prime minister José Luis Rodríguez Zapatero, its enforcement was promptly halted when Mariano Rajoy’s conservative Populist party regained power in 2011.

The law had called for full state cooperation for families hoping to move bodies of relatives killed during the civil war from mass graves, as well as the removal of all remaining monuments of Franco. Both measures never came to fruition.

Now, with the appointment of Socialist prime minister Pedro Sánchez this June, possibilities for the exhumation of Franco and his military subordinates, including Quiepo, from the Valley of the Fallen and other sites have come back into the spotlight again.

Andalucia has been in the forefront of this rekindled movement. Last year, it passed a regional law La Ley andaluza de Memoria Histórica y Democrática” (Law of Historical and Democratic Memory) which bans all ‘elements in opposition to democratic memory’ on private properties ‘under public projection’.

The fate of the tomb of Queipo remains uncertain amidst conflicting political interests. 

The fate of the tomb of Queipo remains uncertain amidst conflicting political interests. 

The Basilíca de la Macarena, a private property belonging to the Brotherhood of the Macarena, is subject to this law. However, the exhumation of Queipo from the basílica ultimately lies in the hands of the Brotherhood, which has been lukewarm about doing so. Earlier this year, José Antonio Fernandez, the head of the Brotherhood, recognized Queipo as ‘a protector of the movement of the Catholic Church’, noting his contribution in building the basilíca and criticizing politicians for attempting to ‘open all this’.

But only last week, Fernandez confirmed to El Pais that he will propose the removal of Queipo’s body to the governing board of the Brotherhood. “The law speaks and the brotherhood abides,” he said. The day after his statement, the Brotherhood clarified that it ‘has not made any decision or reached an agreement’ on the matter, indicating a potential time haul before any action is taken.

Despite the Brotherhood’s reluctance, the Andalucian government has shown robust support for its new law and remains optimistic that Queipo’s remains will be removed from public display at the basílica. “It’s only a matter of time,” said the vice-president of the Junta.

Just outside the walls surrounding Sevilla stands a statue dedicated to those who fought for the 'legality of the Republic, liberty, and justice' against Franco.

Just outside the walls surrounding Sevilla stands a statue dedicated to those who fought for the 'legality of the Republic, liberty, and justice' against Franco.

However, the emotional complexity of the issue far exceeds the legal complications. Just as left- and right-leaning politicians remain sharply divided on the treatment of civil war memorabilia, stark divisions still exist amongst the people of Spain: those who want to bury history, perhaps to avoid the pain too deep and vivid; those who want to unearth it, perhaps to see justice for the pain; and even those who to this day celebrate Franco’s legacies.

 For now, individuals who wish to address and rectify history seem to have the upper hand. Last week, prime minister Sánchez announced that the decision to exhume Franco is firm. “The wounds have been open for too many years, and the time has come to close them. Our democracy will stand as symbols that unite citizens,” he said.

Whether the fate of the bodies of Queipo and Franco would reopen or heal old wounds is a question that may never be answered with certainty, even after everything has played out. A city so visibly imbued with silenced history, Sevilla has and continues to play host to an uncanny hide-and-seek between history, truth and pain.

Ham Hunt: In search of the world's best jamón

 

Written with Diana Tang for Olive Press

Seve slices expertly through the leg of jamón Ibérico, clamped on a jamonero to hold it in place. In moments, 11 wafer-thin slivers are placed in front of us on a gold-trimmed plate: cuts of babilla on the left, maza in the middle, punto on the right.

Jose Severiano Sánchez García “Seve” is a maestro cortador, in charge of the slicing the delicately cured ham. It is also he who sniffs the ham to decide on the crucial moment when it is ready to be brought out of the cellar. And he’s just one of many individuals involved in this lengthy field-to-table process.

The transformation from Iberian pig to world-renowned Jamón de Bellota Ibérico takes about five years: two years fattening the pigs and three years curing the meat in the cellar.

Cinco Jotas, the oldest jamón brand in Spain

Our journey of discovering the world’s betst jamón begins in Jabugo, a charming town in the heart of Huelva’s Sierra de Aracena y Picos de Aroche nature park. Here you’ll find the curing cellars of Cinco Jotas, one of the oldest and most widely-respected jamón brands in Spain for their acorn-fed 100% Iberian ham.  

Built more than a century ago, the cellars provide an intricate account of the entire artisan process. Before we taste that slice of jamón, let’s see how it ended up on the plate in front of us.

It all starts in the dehesa with Iberian pure-breed pigs, the only animals of the species that have fat distributed throughout their bodies, creating the veins of white that run through a slice of jamón. Once the pigs are mature and fit enough to fend for themselves at around 100 kilograms, they are released into the dehesa, a Mediterranean forest managed by humans. The pigs cover a distance of 50 km and devor four km of grass every day, giving the meat its characteristic lean muscle. For around ten months, they forage for food, gaining about a kilo of weight a day.

Pigs roam the dehesa

The montanera is pig heaven, a period of three-to-four months ending around January or February when the acorns (bellotas) fall from the oak trees in the dehesa. During this time, the pigs live almost exclusively on acorns, eating up to seven kilos of acorns a day until they weigh around 160 kilograms. This diet is crucial. Acorns are rich in oleic acid, also found in olive oil, giving the jamón its rich aroma, shiny texture, and olive oil flavor. The locals often refer to Iberian pigs as ‘olives on legs’. Jamón de Bellota 100% Ibérico is known as the healthiest cured meat on earth, rich in high density protein, good cholesterol and Vitamin E.

After the plentiful montanera, the pig is mature at about two years old and over the winter, they meet their destined fate at the matanza (slaughter); or as the people of Jabugo put it, the ‘sacrifice’. Then, the curing process begins.

Three maestros take part in this final journey lasting around 18-30 months: maestro de salazón, maestro perfilador, and maestro de secadero. These three figures, respectively, are responsible for packing the fatty legs in sea salt, carving off the excess fat and drying the carefully-prepared leg in the curing cellar. They are absolutely essential for the final delivery of that fine cut of jamón to our plate.

Legend has it that jamón was first “invented” when a pig fortuitously stumbled into a channel with very salty water and drowned. When the townspeople roasted the deceased pig, they were pleasantly surprised at its rich, aromatic taste. They later found that the hind leg could be preserved longer and given deep flavor when it is salted. The current method of making jamón at Cinco Jotas does not veer too far from this opportune story.

The maestro de salazón begins the 2-year-long undertaking by fully covering the fresh and fatty legs of Iberian pigs in sea salt for approximately a week. After the salt is washed off, the legs are stored in a cold room for one to two months to allow the salt to penetrate through the skin to the flesh.

Next, the maestro perfilador steps in to trim off the excess fat which speeds up the drying process, which can take up to five years for Iberian pigs due to their unique distribution of fat. Then the salted legs are finally hung from the metal hooks that line the ceilings of the curing cellar, where the magic happens. During the drying period, the leg loses half of its weight as fat gradually drips away. As the seasons pass, mold forms around the jamón, causing chemical changes on a cellular level, creating the complex flavors.

At last, the maestro de secadero makes the final verdict on the jamón by conducting the puntatura- a sniff test. The maestro at Cinco Jotas inserts the cala - a short needle made of horse bone - into the jamón and determines whether it is ready with the briefest of sniffs. Yet in those few seconds, he can discern more than 100 aromas.

All the steps ensure a perfect balance of many different flavors: sweet, savory, silky, tangy, and many more. 

With a newfound appreciation for the complexities of jamón making (and growling stomachs), we return to savor the jamón in front of us.

García, who has worked at Cinco Jotas for over 27 years, recommends that we tackle the cuts from left to right, from the babilla to the maza to the punta, so that the intensity of the flavor slowly increases. After being poured a glass of dry sherry which pairs well with jamón, we begin our gastronomic journey.

Babilla, maza, and punta (from left tor right)

First, the babilla from the part commonly called flank steak. These deep sheets of red are pleasant and chewy, with a mild taste that isn’t too overpowering - a great starter.

The maza is the juiciest, most aromatic cut on the hind half of the jamón. The intense, even creamy taste hits first as soon as that flavorful cut enters, but the pungent and explosive aftertaste leaves us craving more.

Lastly, the punta has the greatest intensity of flavor as all the sweetness and spices from the oxidation process collect here, at the hip end of the leg, as the fat drips down. These thin slices pack concentrated savory flavor in every bite, the result of over five years of cultivating this meat.

tasting.JPG

So now you know. But, can we really say that Jamón de Bellota 100% Ibérico is the world’s best jamón? After one tasting we’re not qualified to judge. What we'll say is this: no(jamón) is perfect, but this one comes pretty close.