The last leg of the day took us to the Parador at Ciudad Rodrigo. Martin told us we'd see the free range black pigs from which the cured hams around the entire region come from. Eduardo from The Cooking Point (Paella class) had made me aware of all this so it was interesting to see them. Areas where they had already grazed were barren of grass. We also saw plenty of cows and bulls... but not the fighting kind... those bulls are raised in the south of Spain (province of Seville). Finally we arrived at the Parador. Sergi once again displayed his great riving ability by being able to manouvre the van (JUST) through the narrow gate.