Saborea Estremadura: Una aventura gastronómica única
Explora los sabores auténticos de Estremadura en una experiencia gastronómica inolvidable.
Extremadura is a land of broad horizons, deep history and wild nature. It is the cradle of the conquerors who forged empires and whose mark can be seen in the palaces of Cáceres and Trujillo. It is the indelible legacy of Rome, which shines with a unique splendor in Mérida, its ancient capital. Its landscape is the pasture, an idyllic ecosystem of holm oaks and cork oaks where the Iberian pig is raised, producing the best ham in the world. But Extremadura is also the intense green of La Vera, the waterfalls of the Jerte Valley in spring and the majestic flight of the vultures in the Monfragüe National Park. Visiting Extremadura is taking a trip to an authentic Spain without artifice, where history weighs and nature imposes its law, all paired with honest and powerful gastronomy.
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Flavors of Estremadura
Extremaduran gastronomy is country cuisine at its best. It is tasty, forceful and honest, based on the exceptional quality of its raw materials. Iberian pork is the absolute king, but lamb, cheeses, paprika and aromatic herbs are essential.
Must-Try Dishes
Acorn-fed Iberian Ham (D.O.P. Dehesa de Extremadura)
The star product. Considered the best ham in the world. It comes from Iberian pigs raised freely in the pastures and fed with acorns. Its flavor and aroma are unmatched.
Casar Cake
A unique and delicious cheese, with D.O.P. Made with raw Merino sheep milk and vegetable rennet. Its interior is an almost liquid cream with an intense and slightly bitter flavor. It is eaten by opening the top and spreading it with bread.
Migas Extremadura
The shepherds' breakfast or lunch. Hard bread soaked and slowly fried in oil with garlic, paprika and bacon. It is usually accompanied by fried peppers or sardines.
Lamb (or Goat) Stew
The stew of celebrations. Lamb or kid slowly stewed with pepper, onion, garlic, wine, and often fried and pounded liver to thicken the sauce.
Zorongollo
A simple and refreshing salad. Roasted red peppers and tomatoes, peeled and seasoned with garlic and extra virgin olive oil.
Paprika from La Vera
The 'red gold' of Extremadura (with D.O.P.). Peppers slowly dried with oak wood smoke, which gives it an unmistakable smoky aroma and flavor. Essential in Spanish cuisine.
Cochifrito (or Cuchifrito)
Pieces of suckling pig or suckling lamb, first cooked and then fried in olive oil with garlic until very crispy on the outside and tender on the inside.
Typical Drinks
Ribera del Guadiana Wine
The main D.O. from Extremadura, which produces red and white wines. Its Tempranillo-based red wines are increasingly recognized, benefiting from the region's sunny climate.
Pitarra Wine
Traditional wine made at home in clay jars. It is a young and fruity wine, a fundamental part of rural gastronomic culture.
Acorn Liqueur
A sweet and smooth liquor, made from acorns, the same fruit that the Iberian pig eats. It is a very original digestive and representative of the Extremadura pasture.
Almendralejo Cava
Extremadura is one of the few regions outside Catalonia authorized to produce Cava. Almendralejo concentrates the production of this quality sparkling wine.
Jerte Cherry Liqueur
Made with the famous cherries from the Jerte Valley, this liqueur is a liquor with an intense color, sweet and with a powerful fruit aroma. A perfect local digestive.
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Acorn-fed Iberian Ham (D.O.P. Dehesa de Extremadura)
The star product. Considered the best ham in the world. It comes from Iberian pigs raised freely in the pastures and fed with acorns. Its flavor and aroma are unmatched.
Casar Cake
A unique and delicious cheese, with D.O.P. Made with raw Merino sheep milk and vegetable rennet. Its interior is an almost liquid cream with an intense and slightly bitter flavor. It is eaten by opening the top and spreading it with bread.
Migas Extremadura
The shepherds' breakfast or lunch. Hard bread soaked and slowly fried in oil with garlic, paprika and bacon. It is usually accompanied by fried peppers or sardines.
Ribera del Guadiana Wine
The main D.O. from Extremadura, which produces red and white wines. Its Tempranillo-based red wines are increasingly recognized, benefiting from the region's sunny climate.
Perrunillas
Traditional, dry and crumbly pasta, made with lard, flour, egg and sugar. They melt in your mouth.
More practical info
Travel advisory
The heat in summer is a very important factor! Temperatures can easily exceed 40-45°C. It is essential to bring water, sun protection and avoid any physical effort at midday. Extremadura is very extensive and has a low population density, the car is the essential means of transport to explore it. Secondary roads are good but often without shoulders.
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