Extremaduran food

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Extremaduran cuisine (Wikipedia)

Extremadura, Spain is known for the different ways of preparing the Iberian pork and the mutton. The main characteristics of the traditional Extremaduran cuisine were its simplicity, its lack of clutter and its low cost. It is also a cuisine reflecting a generous spirit, for many of its preparations used to be cooked in large pots to share with visitors, friends and neighbors. The resulting dishes are eaten with local bread.

An appetite for Extremadura (The Guardian)

Like every region in Spain, Extremadura has its hidden culinary gems. In my opinion, the two most precious are our pigs and our peppers. Our jamón Ibérico is the first jewel in Extremadura’s crown. These are probably the most spoilt pigs in the world. These black-hoofed Ibérico porkers feast on acorns in the dehesa (oak forests) throughout the winter. The hams are then hung for three years. At home, we serve shavings of this sweet, sticky ham with bread, oil, olives and perhaps some cheese.

Extremadura Recipes: a cuisine from a land of contrasts

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 left its mark on Extremaduran cooking.

The food of Extremadura

Extremadura food has always been based on the seasonal availability of products.  The food is simple and down to earth, reflecting its peasant origins. Stews and soups would vary depending on what was to hand.  These days with the improvement in the infrastructure, a wider variety of products can be found in all but the most remote towns and villages.  One of the regions staples has always been bread and there are a number of recipes which use bread as the main ingredient.

Cheese and Sheep from Extremadura

The steppes of Serena has not changed since the time of knight orders: it is still a pasture land for Merino sheep. The best goats cheese of the country today comes from the south-east of Extremadura. It is laborious to produce Torta de la Serena. Just for one piece of cheese you need milk from 15 sheep.

Extremadura’s Wines and Gastronomy

The Iberian Pork of Extremadura

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