A classic roast suckling pig, typically cooked in a clay oven until tender with crispy skin. Often served in Segovia, it’s a beloved celebratory dish. ¹⁾

Roast lamb prepared in a wood-fired oven, seasoned with just salt and lard. This simple preparation highlights the natural flavors of local lamb. ²⁾

A stuffed meat pie filled with chorizo, pork loin, and hard-boiled eggs. It’s especially popular around Easter in Salamanca. ³⁾

A flavorful meat and sausage stew made with pork ribs, chorizo, and spices. Originating from the Bierzo region, it’s a hearty winter dish. ⁴⁾

A type of blood sausage mixed with rice, onions, and spices. Known for its unique flavor and slightly grainy texture, it's often grilled or used in stews. ⁵⁾

A stew made with large white beans from La Granja, often cooked with chorizo, blood sausage, and pork belly. This filling dish is popular in Segovia. ⁶⁾

A smoked, air-dried beef with a rich, slightly salty flavor, similar to Italian bresaola. Often served thinly sliced as a tapa or starter. ⁷⁾

A traditional Castilian garlic soup made with stale bread, garlic, paprika, and egg. It's often topped with ham and served hot as a comforting starter. ⁸⁾

A large, bone-in rib steak from Ávila, known for its tenderness and flavor. Typically grilled and simply seasoned to let the beef shine. ⁹⁾

A savory pastry from Zamora filled with pork, chorizo, and paprika. It’s popular at family gatherings and local festivals. ¹⁰⁾

A slow-cooked bean stew using red kidney beans from La Bañeza, often prepared with chorizo, pork or blood sausage for a warming meal. ¹¹⁾

Mashed potatoes with paprika, garlic, and bacon. This comforting dish is commonly served as a tapa, especially in Avila. ¹²⁾

A lentil stew from Tierra de Campos, usually cooked with chorizo, carrots, and garlic. This dish highlights the region’s renowned lentils. ¹³⁾

A soft, creamy sheep’s milk cheese with a strong, earthy flavor, traditionally eaten by scooping out the center. It's a regional specialty often served with bread. ¹⁴⁾

A layered cake with marzipan and custard, topped with caramelized sugar. It’s a sweet treat from Segovia, often enjoyed with coffee or as a dessert. ¹⁵⁾