Extremadura foodie guide explores the cuisine characterized by local ingredients, warming hearty stews, world-famous recipes, Jamón Ibérico, and delicious desserts. 

An introduction to the region of Extremadura

Extremadura has a rich culinary tradition that reflects its rural heritage and Mediterranean climate. The region’s cuisine is characterized by its simplicity and use of local ingredients, such as olive oil, garlic, and paprika. 

The region of Extremadura is an autonomous community located in the southwestern part of Spain, bordering Portugal to the west, Andalusia to the south, and Castilla y León and Castilla-La Mancha to the north and east.  

Extremadura is known for its rugged landscape, rich history, scorching summer temperatures, and traditional way of life.

In this article, we will explore the region’s climate, inhabitants, industries, food and drinks, and other interesting features that make Extremadura a unique destination for travelers and food lovers!

Before you visit, be sure to check out the information available on the Extremadura Tourism website. 

Climate

Extremadura has a Mediterranean climate with continental influences. Summers are hot and dry, with temperatures reaching up to 40°C in some areas. Winters are most often mild, but occasional frost and snowfall can occur in the mountainous regions. 

Rainfall is scarce, especially in the summer months, with an average of around 500mm per year. This arid climate has shaped the region’s vegetation and wildlife, making it an ideal habitat for drought-resistant species such as cork oak, holm oak, and juniper.

Inhabitants

Extremadura has a population of around 1.07 million people, making it one of the least populated regions in Spain. The majority of the population lives in the cities of Badajoz and Cáceres, while the rural areas are sparsely populated. 

The people of Extremadura are proud of their heritage and culture, which is evident in their traditions, festivals, and gastronomy.

Industries & Exports

Extremadura’s economy is largely based on agriculture, with crops such as olives, grapes, figs, and cork being the main products. The region is also known for its livestock, especially the famous Iberian pigs, which are bred for their delicious ham. 

In recent years, tourism has become an increasingly important industry, with visitors attracted to the region’s natural beauty, historical sites, and culinary offerings.

Food and Drinks

Extremadura has a rich culinary tradition that reflects its rural heritage and Mediterranean climate. The region’s cuisine is characterized by its simplicity and use of local ingredients, such as olive oil, garlic, and paprika. 

Some of the most popular dishes in Extremadura include Migas, a hearty bread-based dish with pork or chorizo, and Caldereta, a stew made with lamb or goat.

One of the most famous products of Extremadura is its ham, known as Jamón Ibérico. This ham is made from the meat of the Iberian pig, which can roam freely and feed on acorns in the Dehesa, or oak forests. The ham is cured for up to 36 months, resulting in a rich, nutty flavor that is highly sought after by food connoisseurs.

Another local delicacy is Torta del Casar, a creamy cheese made from sheep’s milk. This cheese has a distinctive flavor and texture, and is often served with bread or crackers.

Extremadura Cuisine and Famous Dishes

Extremadura is known for its simple yet flavorful cuisine, which reflects the region’s rural heritage and Mediterranean climate.

Here are just a few of the most famous recipes from Extremadura:

• Migas: This hearty dish is made from breadcrumbs, garlic, paprika, and olive oil, and is often served with pork or chorizo. The breadcrumbs are fried in olive oil until they are crispy, then mixed with garlic and paprika to add flavor.
• Caldereta: This stew is made with lamb or goat meat, potatoes, tomatoes, onions, and garlic. The ingredients are cooked together with a blend of herbs and spices until the meat is tender and the flavors have melded together.
• Revuelto de Espárragos Trigueros: This dish is a popular breakfast or brunch option in Extremadura. It consists of scrambled eggs with wild asparagus, garlic, and olive oil.
• Gazpacho Extremeño: This refreshing soup is made with tomatoes, peppers, garlic, bread, and olive oil. It is typically served cold and is perfect for hot summer days.
• Cordero a la Estaca: This traditional dish is made by roasting a whole lamb on a spit over an open fire. The lamb is seasoned with salt and garlic and slowly roasted until the meat is tender and the skin is crispy.
• Pestiños: These sweet pastries are a popular dessert in Extremadura, especially during the Christmas season. They are made from flour, sugar, honey, and aniseed and are deep-fried until they are crispy and golden brown.
• Ensalada de Tomate con Ajo: This simple salad is made with fresh tomatoes, garlic, olive oil, and salt. It is a popular side dish and is often served with grilled meats or fish.

Extremadura Drinks

In terms of drinks, Extremadura is known for its wines, which are produced in the regions of Ribera del Guadiana and Tierra de Barros. The most famous grape varieties are Tempranillo, Cabernet Sauvignon, and Merlot, which produce robust red wines with fruity aromas. 

The region is also known for its liqueurs, such as Licor de Bellota, a liqueur made from acorns that has a sweet, nutty flavor. It is often served as a digestif and pairs well with cheese or chocolate.

Another popular drink is Pitarra, a fermented drink made from grape must.

Looking for more travel inspiration?

Check out our other Regional foodie guides from all over Spain!