Ruta de la Plata

Pork and lamb products occupy a place of honour in the gastronomy of Cáceres, proof of which are such popular dishes as frite de cordero (lamb stew) and the diverse preparations proceeding from the pig. Special mention must be made of cured pork products: chorizo (highly-seasoned sausage), lomo (loin), morcilla fresca y patatera (fresh blood sausage and blood sausage with potatoes) and jamón de pata negra (Iberian ham) such as that from Montánchez or Piornal.

Game dishes are also an important component of the gastronomy of Extremadura. One of the most appreciated is Alcántara-style partridge, as well as the different ways of preparing deer meat casseroles and stews.

Migas (seasoned breadcrumbs) are a shepherds meal that is eaten for breakfast or lunch, they are made with finely crumbled dry bread, seasoned with cuts of bacon, peppers and fried garlic.

Although fish has a lesser presence, magnificent dishes of salted cod, fried tench as well as the marinated/pickled variety and Jerte or Pinofranqueado trout are also prepared.

The cheeses are very varied and, in recent times, the Torta de Casar has achieved great renown.

In cakes and pastries, we may mention diverse varieties such as bollos de chicharrones, perrunillas, repápalos de Torrejoncillo and monumentelas de Alcántara.

As far as wine is concerned, the local variety, pitarra, produced using traditional methods, is widely consumed.

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