Extremadura's Culinary Delights

Extremadura has a way of throwing the unexpected at you...and fried egg flavoured crisps are just the least of it!

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Titbit:

Lambuzo is the Spanish word for a dog’s mouth. In Extremadura, however, it’s used to describe someone who's a big eater or a glutton. The word comes from the Latin lambere, meaning 'to lick'. It’s one of those quirky, standout words that is worth remembering if you want to raise a smile with your estremeño friends.

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As you set off on a mouth-watering journey through Extremadura, get ready for a feast of traditional dishes and organic produce, all steeped in recipes passed down through generations. Explore Extremadura’s most cherished culinary delights and ensure that your next gastronomic adventure is both authentic and unforgettable.

Traditional Cheeses

One of Extremadura's most iconic dishes is Torta del Casar. This creamy cheese, made from the milk of the Merino sheep, boasts a unique flavour and texture. Traditionally paired with crusty campesino (country) bread, it offers a pungent taste that captivates both locals and visitors. As the name implies it is traditionally produced in Casar de Cáceres in the region where shepherds noticed that cardo (the purple-flowered thistle known in English as cardoon) had the property of coagulating the milk of their precious merino sheep and turning it into cheese.

The Cheese Museum in Casar de Cáceres is the place to get an insight into this unique regional speciality. For more info click the image above.

Queso Serena is another type of cheese made entirely from milk of the Merino sheep. Quite bitter but not as pungent as the produce of Casar de Cáceres it is made in Badajoz province and is soft enough to be eaten with a spoon.

Cultural Influence on Extremadura’s Cuisine

Another local favourite is Cochinillo Asado, or roast suckling pig which has been prepared here since before the Romans arrived. Renowned for its crispy skin and tender meat, this dish is a staple during special occasions. It symbolises Extremadura's rich meat culture. Traditionally the perfect roast comes from a piglet weighing under 6kg and is slow-roasted in a clay pot. A top-notch cochinillo (which just means 'little pig') should be so tender that you can carve it with the edge of a plate.

Another highlight is the jamón ibérico, cured ham from black Iberian pigs that roam freely in the dehesa. For more on this click the image above.

Extremadura is also famous for its cherries and plums. With over 4,000 tons harvested each year, the region's sweet and juicy fruits are often transformed into delicious desserts and jams.

The culinary landscape of Extremadura reflects its captivating history. Influences from the Romans to the Moors have shaped dishes into a rich tapestry of flavours. Take Pisto Extremeño, for example - a colourful vegetable ratatouille that's often topped with a fried egg. This dish is a comforting staple enjoyed by locals, showcasing how history and culture come together on the plate.

Sweet tooth?

Extremadura is known for its rich and diverse desserts, often made with local ingredients like nuts, honey, and olive oil. One standout is tarta de almendra, a sweet almond cake that’s simple yet delicious, often flavoured with citrus or cinnamon. Another favourite is flor de calabaza, a pumpkin flower fritter drizzled with honey. Piononos, small sponge cakes soaked in syrup, are a popular treat in the region. In addition, dulce de membrillo (quince jelly) is enjoyed with cheese, while arroz con leche (rice pudding) is a comforting country classic. All these desserts reflect the region’s deep agricultural roots and sweet, rustic charm.

Vino de Extremadura

The tradition of wine-making has also flourished in Extremadura since Roman times. Today the region boasts over 30 different bodegas (wineries) that produce high-quality wines.

While sometimes just seen as an accompaniment to the meal, the local wine often deserves to be considered 'the main event'.

Extremadura’s wine scene is as wild and underrated as the region itself. This western frontier territory is home to bold Tempranillo and Garnacha reds, plus crisp whites crafted according to time-proven traditions from Cayetana Blanca. The Ribera del Guadiana DO is the province's wine heartland, where hot days and cool nights shape the flavours. Small, passionate bodegas are busy reviving old grape varieties, blending tradition with a modern touch. These wines have a rustic charm - perfect with the ever-present jamón ibérico or aceitunas (olives) or just sipping as the sun dips behind the oak-studded hills.