GASTRONOMY
Extremadura’s cuisine is another of its highlights. Blending influences from the Muslim period and the gastronomy of ancient monasteries, typical Extremadura dishes are based on high quality products, especially meat and vegetables, cooked in simple way. Different products with Protected Designation of Origin recognize the quality of these dishes.
+ Typical Dishes
- Meat: pork, lamb, veal and game
- Fishing: tenches, tents, pikes, …
- Vegetables: Gazpacho, garlic soup, Extremadura ratatouille
- Pork: Iberian ham, sausage, cachuela (pork liver pate, fried in lard with spices)
- Stews: caldereta (with lamb or kid), chanfaina (pork or lamb stew), migas (fried crumbs)
+ Gastronomic Products
- Pimentón (D.O. “Pimentón de la Vera”)
- Cheese (D.O. “Torta del Casar”, D.O. “Queso de la Serena”, D.O. “Queso Ibores”)
- Ham (D.O. “Dehesa de Extremadura”)
- Wine (D.O. “Ribera del Guadiana”)
- Oil (D.O. “Gata-Hurdes”, D.O. “Aceite Monterrubio”)
- Honey (D.O. “Miel Villuercas Ibores”)
- Cherries (D.O. “Cereza del Jerte”)
- Veal (D.O. “Ternera de Extremadura”)
- Lamb (D.O. “Corderex”)
- Rice
+ Others Products
- Acorn
- Tobacco (largest producer in Europe)
- Cork
NATURE
HISTORY / CULTURE
ASSOCIATION
