Programme 5
Two have left the Casa and the remaining six go on a trip to the local jamón factory.
Their mouths wide open as they see thousands of pig's legs hanging, and salivating as they watch Carmen Mora Torres prepare sausages by hand.
An eventful morning, and of course no trip is all fun and back in the Casa a challenge awaits. A team challenge, and Wendy, Huw and Sion challenge Llŷr, Daniel and Aneira.
The tasks - to prepare a pork dish, a sausage dish and one other surprise from Dudley; prepare a tortilla using an extra ingredient - pig's brains.
Their faces said it all and only one team excelled. However, only one competitor was safe, yes, another twist from Dudley.
Five go head to head in a dessert challenge and the worst chocolate churros forced two to pack their bags and head for home!!!
Jamón Serrano - Mountain Ham
This air-cured ham from white pigs is produced in several areas in Andalucía, and is widely known as jamón serrano, or mountain ham.
One of the most highly-regarded hams comes from Trevélez, which lies on the southern slopes of the Sierra Nevada, and is renowned for being the highest village in Spain.
Throughout the whole year cool, dry mountain winds blow clean, clear air through the wooden huts in which thousands of jamon haunches mature.
The end product is the delicate and aromatic jamón serrano, made from pigs fattened more often than not on the acorns of the abundant oak trees.
After slaughter, the haunches are first salted with coarse sea salt, before being washed and air-dried for at least 12 months.
In some cases, the drying process lasts as much as 20 months, and can even go on for 32 months - almost three years.
Serrano ham from a white pig is distinguishable from the Iberico ham, which comes from a black pig, because of its wider base - the Serrano ham is often said to resemble a Spanish guitar, whilst the Iberico is closer in appearance to a violin.
The very best, and most expensive, jamón is fed purely on acorns, and is called the Pata Negra, or Black Hoof.
The finished product is sliced thinly and can either be eaten raw as tapas, or as part of a more elaborate recipe.
Spanish Desserts
The regions and communities of the Iberian Peninsula have been strongly influenced by various conquerors and settlers over the centuries, from the Romans who introduced the grape and the olive, to the Moors who arrived with an array of fruits and spices, such as dates and cinnamon.
Several of Spain's most notable desserts, such as flan or crema catalana, are based on the rich, creamy custard which itself is a produce of the abundant milk and eggs available.
Pastelerías can be found on virtually every Spanish high street, selling various pastries and cakes such as magdalenas (fairy cakes).
Despite this, the average Spaniard would be more inclined to have a fruit based dessert, keeping the cakes and pastries for breakfast and meridiana (noon).
Churros, long sticks of dough which are dipped into cups of thick, molten chocolate, are firm favourite at breakfast time, and would never appear on a dessert menu.
Merienda the Spanish equivalent of English tea, is a time to indulge in cream cakes and pastries during mid-afternoon, between meals.
Some examples of Spanish desserts:
Arroz con Leche: Rice pudding, served in countless variations throughout Spain.
Can be served with ingredients ranging from honey, raisins and cinnamon to lemon, lime and orange.
Crema Catalana: A classic Spanish dessert which has been compared to Crème Brulee, although it is neither as rich nor as heavy.
Ensaimada: Pastry rolls, filled with jam or cream and eaten for breakfast.
Flan: Egg custard topped with Caramel.
Thoroughly popular throughout Spain, and, much like the rice pudding, varies from region to region.
In Seville, for example, fresh orange juice is added.
Magdalenas: Small, sweet, light sponge cakes from Aragon.
Mantecado: Crumbly biscuits traditionally eaten at breakfast.
Polvorón: Crumbly almond biscuits.
These, alongside several other cakes and pasties such as tocino de cielo and yemas, used to be widely produced by nuns who would receive free egg yolks from local vintners.
The cakes were sold in order to maintain the nunnery, and the tradition still remains in several parts of Andalucía.
Torta de Santiago: A traditional cake of cinnamon, eggs and almonds from northern Spain, adorned with the cross of Santiago.
Turrón: A traditional Moorish dessert, filled with almond and honey and similar to Nougat.