Extremaduran cuisine

Extremadura, Spain is known for its different ways of preparing the Iberian pork and mutton. The main characteristics of the traditional Extremaduran cuisine are its simplicity, its lack of clutter and its low cost. It is also a cuisine reflecting a generous spirit, for many of its preparations used to be cooked in large pots to share with visitors, friends, and neighbors. The resulting dishes are eaten with local bread.

The preferred spices in Extremaduran cuisine are paprika (pimentón), garlic, bay leaves, pennyroyal, and anise. The Northeastern comarca of La Vera produces pimentón de la Vera, smoked paprika highly valued all over Spain and extensively used in Extremaduran cuisine. Olive oil is used for frying and as an ingredient in many dishes. Maybe due to Portuguese influence, some limited use of coriander leaves (unusual for other regions of mainland Spain outside the Canary Islands) can be found for some specific dishes such as repápalos or pickled cod (escabeche de bacalao), though often with the possibility of using parsley as an alternative and not with the same extensive use as in Portugal.^[1][2][3][4]

Wine is produced mainly in the territory of the Ribera del Guadiana denominación de origen. The region is also known for its vino de pitarra tradition, home-made wine made in small earthenware vessels.^[5]

The Jerte Valley is known for its cherry production, in the local picota del Jerte varieties, highly regarded all over Spain and with a denominación de origen.^[6]