Flavors of Extremadura
Flavors of Extremadura
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Flavors of Spain


Extremadura, a land and cuisine of contrasts

Far from the sandy beaches of the Iberian coast, throngs of tourists and the pulsating life of Madrid and Barcelona lies a Spain that has nothing to do with popular clichés. Even most Spaniards know little about Extremadura, an area far off the beaten path of major tourist circuits. Even today it is one of the most rural and remote parts of Spain. Its name alone is an indication: extrema dura means "extremely harsh."

The Extremaduran countryside never ceases to amaze the visitor, with its dry plains, luxuriant pastures, mountains, marshes, meadows and fields.... In each area there are different products, the crops and livestock influencing the local dishes. However, the cooking is almost always simple. One of its main influences over the centuries has been the convents, which surprised illustrious visitors seeking rest, peace and good food in the monasteries and abbeys with many culinary delights. Yuste, Guadalupe, Alcántara and other refuges gave hospitality to high-ranking noblemen, serving them delicacies which satisfied even the very demanding taste of the emperor Carlos V.

According to Dionisio Pérez, when the convent of San Benito de Alcántara was sieged by the troops of Napoleon, the nuns used the parchment paper of books to make rifle cartridges. Somebody found out that on one of these manuscripts were written the recipes of the convent and sent it to General Junot, who later incorporated the recipes into the French cuisine. In this way, pheasant, woodcock and partridge were served "a la Alcántara" in Parisian palaces. The expert Escoffier, a staunch Gaul, said that this manuscript was "the best trophy, the only profitable thing that France got out of that war. "

Natural ingredients
Extremaduran cuisine is simple, tasty and very varied, because it knows how to use the top quality resources it has at its disposal and never tries to hide anything. This has resulted in authentic, natural and uncomplicated dishes. Christians, Muslims and Jews lived together in this region and each group left its mark on Extremaduran cooking. The Arab "sinabi" is the precursor of the "caldereta" (meat stew), the Jewish "adefina" is the precursor of the "olla" and "puchero" (other typical stews) and "escabeche" - a pickling brine - was used to prepare food by both cultures and was very popular throughout the region

Iberian cured ham
The most important component of Extremaduran cuisine is the Iberian pig, which produces the best cured hams in the world; its meat is covered with a type of ground pepper known as paprika, which was brought to Spain by the Extremaduran conquistadors and is used to prepare delectable cold meats. True gastronomic delights are prepared with its fresh meat - "presa" (whole fresh leg), "secreto" (from the stomach), "carrillera" (from the face), "botones" (from the stomach) etc. Oven-roasted lamb, cooked as "caldereta" or in another type of stew known as "guiso de bodas", represents Extremaduran cooking at its best. Game abounds in this region (partridge, pigeon, turtledove, rabbit, hare, wild boar, deer, etc.) and is cooked and served with wild mushrooms, truffles, wild asparagus or the excellent thistle, resulting in a very creative and innovative style of cooking which satisfies modern tastes. The tench is an excellent fish which when properly prepared is sublime. The Extremadurans either marinate it in brine, pickle or fry it. This fish is in fierce competition with the trout, another favorite.

However, if the Iberian pig is considered exceptional, the "Torta del Casar" is surely the most sought-after cheese in Spain, which together with the other cheeses found in the region - La Serena, Ibores, Gata and Cabra del Tietar, can form part of a cheese board which is difficult to beat. Extremaduran honey is very sweet and varied due to the diversity of the flora found in this area. Thyme, heather, rosemary, lavender, lime and eucalyptus are used to prepare a great variety of desserts by mixing them with almonds, walnuts, pine nuts, eggs and flour and sometimes a glass of anise or other liqueur to make "rosquillas" (ring-shaped biscuits), "alfeñiques" (caramel dessert), "perrunillas" (small round cakes), "nuégados" (egg yolk and orange), buns, "técula-mécula" (cinnamon, almond and tea), etc. These desserts are almost unknown outside the region but they pleasantly surprise the sweet-toothed traveler when he passes through one of the many beautiful towns of the region. The fruit is extremely good; some, such as the Jerte cherry, truly delectable. The traveler will find sweet and firm melons, delicious early apples, large and aromatic peaches and figs that are so juicy that at times a drop of "honey" spills out from the center.

When it comes to wine, there is one Denomination of Origin: Ribera del Guadiana. Extremaduran wine is still not very well known, but the advances made with regards to its quality are notable and at times these wines are found on the most select tables.


  • Gata - Hurdes olive oil
  • Monterrubio Olive
  • Cured Ham from the Extremadura Meadow Lands
  • Ibores cheese
  • La Serena cheese
  • Torta del Casar Cheese
  • Extremaduran beef
  • Lamb from Extremadura

  • Almond soup
  • Extremaduran frite
  • Extremaduran Zarangollo
  • Fried tench Jerte style
  • Iberian pork sirloin
  • Pheasant or partridge Alcántara style

Where to eat


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