| # | Concept | Culture | Statement | Freq. |
|---|---|---|---|---|
| 1 | lunch meat | Spain | Often consists of cured meats such as prosciutto, salami, or chorizo, and served as antipasto or tapas | 1 |
| 2 | lunch meat | Spain | Often sliced thinly and served as part of antipasto or tapas for appetizers | 1 |
| 3 | lunch meat | Spain | Often served as part of a charcuterie board for a light evening meal | 1 |
| 4 | meat dishes | Spain | Varieties of cured pork, such as jamón ibérico and chouriço, are highly valued and frequently used in tapas and other dishes | 1 |
| 5 | meat substitutes | Spain | Less commonly incorporated into traditional cooking methods and recipes | 1 |