A traditional dish made with stale bread crumbs fried in pork fat and mixed with chorizo, garlic, and sometimes peppers. It’s hearty and filling, typically served as a breakfast dish. 1)
A soft, creamy sheep's milk cheese with a slightly nutty, tangy flavor. Often served as a dip, with the top sliced off, and spread on bread or crackers. 2)
Extremadura is famous for its acorn-fed Iberian ham, known for its rich, buttery taste. This ham is made from free-range pigs that graze on acorns, giving the meat a unique flavor. 3)
A traditional lamb stew cooked with onions, garlic, peppers, white wine, and bay leaves. It’s a popular dish during festivities and celebrations. 4)
Fried pork or lamb pieces cooked with garlic, bay leaves, and white wine until crispy. It’s a simple but flavorful dish, perfect for sharing. 5)
Fresh trout marinated in vinegar, olive oil, garlic, and bay leaves. This preservation technique enhances the flavor and is often served cold as a starter. 6)
A thicker variation of gazpacho with bread, tomatoes, green peppers, and hard-boiled eggs. It’s a refreshing dish, especially in the warm months. 7)
A garlic soup made with stale bread, paprika, garlic, and sometimes a poached egg. It’s simple yet rich in flavor, a comfort food often enjoyed in colder weather. 8)
This dish involves slow-cooked pork combined with fat and spices, creating a flavorful spread often served on bread. It’s a favorite at family gatherings. 9)
A unique type of blood sausage made with pumpkin, garlic, and paprika. It has a distinct sweetness from the pumpkin and is often eaten as a tapa. 10)
A spicy, smoked-paprika-infused cold soup made with peppers, tomatoes, and stale bread, highlighting the region’s famous Pimentón de la Vera (smoked paprika). 11)
A type of sausage made with potato, pork fat, and smoked paprika. It’s soft, spreadable, and usually served on bread with a glass of wine. 12)
A rustic dish of rice cooked with lamb liver, kidneys, and blood sausage, seasoned with bay leaves and rosemary. It’s particularly popular during the annual Chanfaina Festival. 13)
This vegetable stew is similar to ratatouille, made with zucchini, bell peppers, tomatoes, and onions. It’s often topped with a fried egg and served with bread. 14)
A flavorful dish of marinated partridge preserved in vinegar, oil, and herbs. It’s traditionally eaten cold, making it a popular option for hunting season. 15)