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JUNTA DE EXTREMADURA Consejer铆a de Cultura y Turismo Direcci贸n General de Turismo


PROLOGUE A route is an organised itinerary, a proposal for a path to be followed. Routes can be organised according to a great number of different stimuli, being its design more or less difficult depending on the aim and subject of it. For instance, it is not difficult to design merely geographical, ecological or architectural routes since these routes are usually arranged around an area, and consequently are easy not only to trace on a map but also to fix some uniform proposals to limit their contents. To establish a route according to gastronomy is much harder due to its diversity, to the impossibility of setting borders to gastronomy and finally to the differing traditional recipes. A guide of gastronomic routes cannot be an enumeration of restaurants where the cuisine of the area is served or of shops where typical products can be acquired. The traveller’s route must be a way along which to trace both things, gastronomy and products and the adventure of enjoying them. On the opposite, a guide must be a stimulus so that people running shops or restaurants, growing vegetables or breeding cattle have at the disposal of the traveller everything they may ask for. This guide, without wanting to forget anybody, has set off around the Extremaduran region with the intention of attracting the attention to our most emblematic gastronomic products and create, around them, some routes the traveller can follow feeling the certainty of our proposal either in history or tradition and leaving to their luck and zeal the enjoyment of the culinary pleasures. We must also warn the traveller that gastronomy is not something uniform and that in the freshwater fish route he will find marvellous proposals for kid, or big game dishes as well as cold dishes and sweets and pastries and he will come across the same surprise in any of the proposed routes. The important thing is to walk around Extremadura and to enjoy its tasty and varied cuisine, both in the purity of its most traditional ranges and in the creativity and imagination of many of the present restaurant owners.








Jerez de los Caballeros, Oliva de la Frontera, Fregenal de la Sierra, Higuera la Real, Segura de Le贸n, Cabeza la Vaca, Calera de Le贸n, Monesterio, Fuente de Cantos and Zafra. Villanueva de la Serena, Campanario, Castuera, Benquerencia de la Serena, Cabeza del Buey, Monterrubio de la Serena, Esparragosa de la Serena, Zalamea de la Serena, Higuera de la Serena, Valle de la Serena and Quintana de la Serena.

Croquis de la ciudad de Badajoz con la ubicacion de sus Museos




4 5 6 7 8










Azuaga, Granja de Torrehermosa, Campillo de Llerena, Valencia de las Torres, Villagarcía de la Torre, Llerena, Reina, Casas de Reina, Fuente del Arco, Valverde de Llerena, Berlanga and Ahillones.


Talavera la Real, Mérida, Santa Amalia, Medellín, Don Benito, Guareña, Palomas, Puebla de la Reina, Hornachos, Ribera del Fresno, La Zarza and Alange.


Badajoz, Villanueva del Fresno, Alconchel, Cheles, Olivenza, Alburquerque, La Codosera, San Vicente de Alcántara and Valencia de Alcántara.


Coria, Moraleja, Gata, Robledillo de Gata, Descargamaría and Montehermoso.


Plasencia, Pozuelo de Zarzón, Villanueva de la Sierra, Pinofranqueado, Caminomorisco, Vegas de Coria, Nuñomoral, Las Mestas and Ríomalo de Abajo.


Navalmoral de la Mata, Madrigal de la Vera, Villanueva de la Vera, Valverde de la Vera, Losar de la Vera, Garganta la Olla, Jaraíz de la Vera, Jarandilla de la Vera, Cuacos de Yuste and Pasarón de la Vera.


GOAT CHEESE Navalmoral de la Mata, Belvís de Monroy, Croquis de la ciudad con ladeubicacion de sus Museos Mesas de de Badajoz Ibor, Castañar Ibor, Navalvillar




de Ibor, Guadalupe and Cañamero.


Cáceres, Malpartida de Cáceres, Arroyo de la Luz, Casar de Cáceres, Brozas, Alcántara, Garrovillas de Alconétar, Cañaveral and Torrejoncillo.


Piornal, Navaconcejo, Cabezuela del Valle, Jerte, Tornavacas, Aldeanueva del Camino and Baños de Montemayor.


Trujillo, Montánchez, Cañamero, Don Benito, Aceuchal, Villafranca de los Barros, Almendralejo, Fuente del Maestre, Los Santos de Maimona, Santa Marta de los Barros, Villalba de los Barros, Puebla de Sancho Pérez and Fuente de Cantos.


Orellana la Vieja, Orellana de la Sierra, Talarrubias, Navalvillar de Pela, Herrera del Duque, Fuenlabrada de los Montes, Castilblanco, Valdecaballeros, Puebla de Alcocer and Esparragosa de Lares.











Speaking of good ham without thinking of the Iberian Pig is as impossible as to imagine it away from its pasture lands and rooting among acorns. This gastronomic route that will go around the Iberian Ham as an emblematic product coming from the pig, will rest its travelling rucksack near tables and counters where the pig will show itself magnificently in any of the pork varieties so dissimilar and diverse as the art

and knowledge of the experts that seasoned them. The world around the pig pork is full of flavours smells and colours can only be explained by walking around the nature they live in. The whole route is pasture land. Beautiful, dense, like a rustic garden. Pasture land is not only nature but also craft. It is a self-sufficient ecosystem that offers all the necessary options for a varied and rich pantry. It is 8

Route of the Iberian Ham

a sea of cork oaks and holm oaks over a green shawl consisting of grass, herbs and wild flowers that lovingly rock the acorns that fall from the laden branches and keep them to be used and enjoyed by the pig that generously and thankfully will turn them into ham. Some say wisely that in fact hams hang from holm oaks and they are not wrong when

they speak of the magic link between the holm oak, the acorn and the Iberian pig. The province of Badajoz keeps the best and most extensive pasture land existing today and our chosen route is the most dense and productive. It is in this paradise that the Iberian pig is born, lives and then dies, but the result is the Iberian ham. The pig is anthropologically the totemic animal of the Extremaduran people and gastronomically, our most precious treasure. The killing of the pig was a culinary ritual in these lands and the base of their traditional food so much so that both in high cuisine and in poor 9

Route of the Iberian Ham

Bellota” the pig must have enjoyed the acorn pastures from October to April living only on acorns and stubble. If the Iberian pig is fed at any time with fodder, the ham from it will be called “jamón de recebo” and the pig has never been out in the pasture lands the ham coming from it will be called “jamón de cebo”. The Denomination of Origin “Dehesa Extremeña” has become a warranty of the representation and seriousness of our ham which today competes with the best products of other Denominations of Origin with far better quality and which is enhanced by its well known dietetic value which recent important research grants to the “jamón Ibérico” as compendium of the Mediterranean Diet. Trying not to offend anybody, far less our neighbours, we can declare Jerez de los Caballeros as the most important point on our route of the Iberian Ham and a good starting point of our visit is “Salón del Jamón” (a ham trade fair) which takes place the second week of May and which, no doubt, is nowadays the greatest showroom of this product and all the products

or sustenance eating, the recipes go round a rich variety of pork dishes and a great caloric source to be found in the pork fat. and in the cold meat (embutidos) kept as indispensable, and sometimes only, in the pantry. The “Jamón Ibérico” is that which comes from the Iberian pig, and this is an accurate definition. The Iberian pig is probably the only breed which is genetically pure and that has been maintained up to present times and that probably comes from pigs that entered the peninsula ages ago from Mediterranean Africa. So that ham can be called “Iberiano de

Jerez de los Caballeros, starting point in the Iberian Ham route.


Route of the Iberian Ham

coming from the pig. In a splendid and colourful display, all the nuances competence of this area are on show, both industrial and handmade. It is a pleasure to taste the magnificent helpings born from a natural traditional cut that the different stalls can offer the visitor. Similarly you can answer the call of the “Cañas de lomo” (cured chine), the “salchichón” (salami) or the “chorizo colorao” all of them unparalleled examples of what a pig can offer you. Also Monesterio holds its “Fiesta del Jamón” this one taking place in September and where all visitors are treated to a “bocadillo de jamón ibérico” and many prestigious abattoirs and drying rooms are wide open for everybody to visit them. Any town in our route is provided with ham ready for fair competence. All of them are located in the South hills of the province with an average height of 500 metres and a special microclimate with dry winters and hot (but not

stifling) summers that make hams sweat the fat from the grazing land to let them stand for no less than 18 months in the cellars in a slow maturation of its aromatic, tasty meat and infiltrated with the fat needed to make it juicy and pleasant. Fregenal de la Sierra, Higuera la Real, Segura de León, Fuente de Cantos, Zafra, Oliva de la Frontera and the aforementioned Monesterio and Jerez de los Caballeros make up a route in which starting the eating ritual with Iberian Ham and some other cold meat we can also enjoy a rich varied cuisine of wild products such as wild asparagus, cardoons, wild potatoes (criadillas),all of them being abundant, healthy and fresh and ready to be picked up out there in the wilderness. We can also taste a variety of game dishes such as partridge in oil or woodpigeon rice. In Fuente de Cantos pork will be served with 11

Route of the Iberian Ham

Ham drying Monesterio

Segura de León

Higuera la Real

lamb offal stew (chanfaina de cordero). In Segura de León you can order mushroom pork, in Jerez de los Caballeros pork loin Templar-style and in Higuera la Real pig trotters. Regarding sweets and pastries the ones from the Convent of “Las Clarisas” in Zafra and in Jerez de los Caballeros the “bollo turco” and the “desenfados”. Wines must be from El Zaposo and Matanegra. It would not be fair if we finished this routes without pointing out that there are some other areas in Extremadura where ham, fine ham, is also que protagonist such as the ones we can find in Montánchez hills, Arroyo de la Luz, Hervás, Baños de Montemayor, and Piornal in the province of Cáceres, and Barcarrota, Salvaleón and Olivenza in Badajoz.

Fregenal de la Sierra

Cabeza la Vaca



IBERIAN PORK LOIN TEMPLAR-STYLE From Jerez de los Caballeros

First you must fillet the loin with a bit of salt. Take them one by one and put them into a frying pan greased with lard and then into a container. Sprinkle some freshly ground black pepper, peeled grated

almonds (half done in the same lard) and the juice of two or three oranges, and a pinch of saffron. Pour the lard previously used and let it boil for 15 minutes. After that, it is ready to be served. 13










The “Comarca de la Serena� is one of the most beautiful natural spaces for the extensive breeding of sheep. The merino sheep, that together with the pig forms the magic duo of Extremaduran livestock, find in the harsh but honest lands of Extremadura the habitat necessary for its breeding and development. Nowadays the sheep census in Extremadura is approximately 3.7 million heads being mostly

merino. This represents 50% of the total sheep in Spain. All the historical evidence leads us to believe that the merino sheep is an animal originating from Extremadura and that it was known here centuries before than anywhere else. Its adaptation to the pasture and grazing lands of our region makes it an essential and precious element in the whole ecosystem of our region; as a role fertilising element and 14

Route of the Sheep Cheese

Sheeps at the dehesa

thereby regenerating the area in which it lives is vital. In particular en “La Serena” where soil barely covers the rock mantle, the merino sheep has an important role as fertiliser taking place a symbiotic process: sheep-shepherd-land, which is vital for the survival of the way of life and the economy of this area. From such a magnificent sheep the sheep cannot be anything else but excellent. Cheese from “La Serena” is solely made from

Making of handmade cheese

Utensils used in handmade cheese

natural merino sheep milk and hand made. Minimum maturation period is sixty days. To make a kilo of cheese it is necessary the production of 15 sheep since the daily production of milk of a merino sheep is about 0.3 litres. Depending on the degree of maturation, cheese will be creamy, greasy, and ivory in colour, that is what we call “torta”, semi-mature and with eyes, or else mature with hard paste and rind and with a slightly peppery taste. One of the mysteries of this wonderful cheese, and especially of the “torta”, is the process of 15

Route of the Sheep Cheese

Not to be unfair we have to mention its sister, the “Torta del Casar” identical in every aspect and worthy of the same praise. We have followed this route tracing the smell of the cheese but we must also be ready to enjoy rich, tasty, ancestral cuisine of the region. It is essentially shepherd food that tastes of “Mesta” (medieval association of cattle farmers) and trashumance being active, firm and authentic. Any place is good enough to taste a lamb dish which in Castuera and Cabeza del Buey reach the category of sublime with their stewed lamb recipes. There is no magic formula, not even for the age of the animal, although experts from “La Serena” say that the essential bit is that it must be done in a low heat so that the meat is

Sheep herd grazing

coagulation, which takes place with the kennet obtained from the pistils of the thistle. Once curdled, wisdom and patience of Extremaduran shepherds will give shape and life to this unparalleled beauty of the Extremaduran gastronomy, which is the handmade cheese from “La Serena”. This cheese has passed by far all the trials it has gone through both in tastings and in competitions, having been the “Feria del Queso de Trujillo” (cheese fair) and “Salón de Merino de Castuera” (merino sheep exhibition) its best showrooms. Nowadays, the confirmation of its economic and commercial importance is essentially valued by the recognition given by the “Denominación de Origen”. All the experts regard the “torta” as one of the fundamental cheeses and it occupies a privileged position on the cheese boards of the best restaurants not only in Spain but world-wide. 16

Route of the Sheep Cheese

Typical sheep “torta”

is the season, trying lamb tails or dishes of tripe or organs is a must. The route offers some other gastronomic possibilities. For instance in Castuera we can taste “ajo de cardillos” (garlic cardoons), “gazpacho de huevos fritos” (fresh tomato soup with fried eggs), the “salmorejo de conejo” (kind of rabbit salad)

“brewed” has its own flavour. Adding a dash of olive oil some cloves of garlic, a bay leaf and a glass of dry white wine is also essential. Along with the stew, this area offers the visitor some other recipes for lamb such as “en cardincha”, that is, with artichokes, wild asparagus or white grapes and potatoes. If it

Sheep milking


Route of the Sheep Cheese

Cheese maturation

and as a dessert, nougat. In Campanario the “cardillos en salsa de huevo” (cardoons in egg sauce) it is worth giving it a try as well as the prickled carps, and if possible lizard in almond sauce. The “Cachoreña” (a mash of fried egg, garlic, bread and coriander), one of the most emblematic cold dishes in Extremaduran lands, is original from Cabeza del Buey. Similarly,

their sweets such as the “borrachuelos” (a pastry fried with kirsch and wine) are widely known. In Monterrubio de la Serena, apart from their oil gastronomic jewel, they can offer the “peladilla al horno” (roasted suckling pig). And in Higuera de la Serena, cheese croquettes and country chicken stuffed with cheese are well worth a rest to try a bite.


Zalamea de la Serena

Cabeza del Buey

Benquerencia de la Serena



Ruta del Jamón Ibérico

OFFAL STEW From Fuente de Cantos

Ingredients: Liver, lungs, heart, kidneys (just a few) and a small amount of flank meat, everything from the lamb, cut in small pieces, some oil, onion, garlic, bay leaves, red hot pepper, a pinch of home made tomato purée and white wine. Pour some oil in the cauldron and add some garlic, bay leaves, and red hot pepper. Once browned, remove them out and put them in the mortar. Then, add some onions in the cauldron and once golden, put them aside

together with the other ingredients and everything is crushed. Low heat the salted meat making sure it doesn’t stick to the bottom and add white wine and water if necessary. When the meat is almost tender (after 30-45 minutes) add the seasoning with a bit of home-made tomato purée and let it boil. About 10 minutes before taking it from the heat, some people add a small amount of lamb blood previously boiled. 19








We can almost walk the whole route accompanying the Master of Santiago while he walked about the countryside visiting many of the settings and interests that his Ordain had in the south of the province of Badajoz. In these lands Romans, Arabs and Old Christians wove a net of uses and customs so tightly that now they are difficult to delimit. The same happened with the smells and tastes from the pots 20

The Lamb Route

boiling in the country ranges, all of them so full of shades that guessing their origin becomes a hard task due to the close relationship between the different cuisines. Basically lamb dishes born along with the slow sauntering of the sheep herds that grazed in the harsh, endless lands of the area. Food of roaming shepherds looking for herbs and stubble in sun and cold. Food of long silences or a humble cauldron but simple, honest and authentic.



The Lamb Route

Sheep cheese

Lamb offal stew

We can hardly find a cuisine that has worked with such a wide range and good using all the possibilities that the lamb offers either roasted or stewed. Of course the countryside has its stew that needs a lamb with fat. We cut it in small piece, salt it, and fry it with garlic, onion and bay leaves. Once golden add a

generous dash of white wine and a spoonful of paprika and another of flour, let it boil slowly and lovingly, without hurrying. Once the meat is tender add some black pepper corns, fried garlic, red pepper, fried kidney and a dash of olive oil , all crushed in the mortar. Let it boil about fifteen mi-nutes. 22

The Lamb Route

Roasted lamb leg

pork gastronomy. Llerena is one of the settings of the traditional Extremaduran cuisine being

If we follow this ritual we will enjoy an excellent stew as good as nearly all we will be offered in the restaurants of the area. In any case, this recipe is open to multiple variations and we can even state that every village and even every household can offer a personal magic touch that can go from almonds to mint or pepper, just to name a few. This route apart from lamb offers many more gastronomic possibilities in big game and

Lamb chops


The Lamb Route

Valencia de las Torres



famous its “Sopas doradas” or the “sopas molineras” with cumin and red hot pepper, stewed hare, partridges with sage, “conejo a la Inquisición” ( soused rabbit then grilled and lastly fried) and the sweets and pastries from “Las Clarisas” Convent. In Usagre we can taste excellent stewed mushrooms. Campillo de Llerena is well known for its “gazpacho de conejo” (fresh tomato soup with rabbit) which they call “galopeado”. In Azuaga we can start by trying a cress soup to continue with a “cochofro” (suckling lamb and egg) and finish with an almond soup. In Berlanga you can be offered some “cuchifrito de borrego”. En Usagre the “gazpacho pastoril” and in Casas de Reina the “jerimoje matancero” (pork with tomatoes, pepper, garlic, onion...), a salad made with the pork nape of the neck and kidney. Finally in Valverde de la Llerena they cook unparalleled stewed partridges which are then preserved in oil.


Since the recent creation of the “Specific Denomination: Cordero de Extremadura” (CORDEREX), the quality control of this meat is guaranteed. 24


Ruta del Jamón Ibérico


Ingredients for six people: 1k or 1,5k lamb or kid, 200 grams kidney of the animal, 200 grams onion, 4 cloves of garlic, a red pepper, a spoonful of paprika, half a glass of wine (local home made wine, if possible) a decilitre of oil, a big bay leaf, a spoonful of flour, for pepper corns, half a litre of stock (or just water), parsley and salt. Cut the lamb in small pieces and add some salt. Put the iron cauldron on the heat with some oil and fry the garlic. Once fried, put them aside. Then put the lamb and the entire kidney. Sauté them on a high heat and stir with the slice till golden brown. Remove the kidney that will be used later and add the chopped onion and the laurel. Once brown, sprinkle the paprika. Add the wine and continue to stir the lamb with

the slice while the wine reduces. Add the flour and after sautéing it with the meat, add the stock. Let it boil for 45 minutes. While the stew boils crush the pepper corns, the fried garlic we set aside, some drops of oil and the red pepper in the mortar. Once crushed add the fried kidney till you get a fine paste; this you can be thinned with the stew stock or a ladle full of hot water if there is not much stock. Add this paste to the lamb that will already be tender. Sprinkle some snipped parsley, let it boil ten more minutes and the stew will be ready. Serve in the same container it was cooked.












The cold dish, either “gazpacho�, pickle or salad has a great importance in the Extremaduran gastronomy not only in the recipes but in the philosophy that a great part of our of the construction of our eating anthropology contains. This extreme and hard region of long, stifling summers, farming and cattle-raising, that is, of farmers and shepherds from dawn to dusk needed a complete, refreshing diet that 26

Route of the Cold Dishes

Products from the Extremaduran vegetable garden

From the “limón” from Las Hurdes to the “cojondongo” from Tierra de Barros, going through the “escarapuches” (freshwater fish, grilled and in salad)from the Siberia or the “zorongollo” (potato, pumpkin) from la Vera, the Extremaduran sustenance gastronomy has been dotting its recipe book with a varied, harmonious number of soups and cold dishes.

allowed them to endure the fatigues of the long working hours with the least possible caloric effort. So, all our geography is brimful of cold dishes, soups o salads that combine magnificently the most natural, spontaneous product to turn water and four basic products from the vegetable garden into beautiful, succulent recipes.

Vegetable garden


Route of the Cold Dishes


Consequently, to underline their presence in our gastronomy and their importance in the diet of the Extremaduran people we have arranged a route that could be dedicated to many other aspects of our gastronomy, but in examining this aspect of our cuisine one soon realises its importance.

In any chosen route we can find a variety of Extremaduran “gazpachos” and pepper and tomato salads. In Don Benito we can taste the “ajo de calabaza” (a cold pumpkin dish), the tomato soup or the “molinera” soup (bread, garlic, cumin...) In Mérida, “gazpacho de conejo” (chilled tomato soup with

Gazpacho blanco


Route of the Cold Dishes


kidneys in orange juice and as a dessert “resoleo” spirit. La Zarza has one of the most typical recipes of our cuisine “el pollo a lo Padre Pero” (chicken dish with tomatoes, peppers, onions, garlic, cumin...) and Puebla de la Reina is a pilgrimage setting to enjoy our most traditional gastronomy, the

rabbit), and “patatas a la importancia” (a sort of potato fritters in cumin sauce). In Medellín we can try stuffed courgettes and a delicious “pisto de peces” (dish of fried vegetables with fish). In Guareña the “gazpacho” with wild asparagus or “gazpacho al horno”. In Hornachos, lamb

Tomato and Lettuce salad


Route of the Cold Dishes

The tomato, king of the fertile valleys in Extremadura Alange

Puebla de la Reina



“Cojondongo”, the “Zorongollo”, the “Gazpacho Blanco” (fresh egg soup), frog legs, rockrose partridge, “conejo en salmorejo” (kind of soused rabbit in salad), and a dessert “Repápalos dulces” (fried bread and egg in milk and cinnamon). The wines from D. Benito and Medellín are excellent to accompany the dishes in this route.



Ruta del Jamón Ibérico

COJONDONGO Puebla de la Reina Croquis de la ciudad de Badajoz con la ubicacion de sus Museos

It has its origin in the “macarraca” dish devoid of all kinds of artificiality. People had it at noon in hot days and it was done on the spot, either on the reaper’s stool or with the shepherd’s provisions, since both of them took with them the necessary ingredients: fresh water in a earthen pot from Salvatierra, oil, vinegar, salt and garlic in oil containers and ox horn salt containers, and also brown wheat bread that stayed fresh for days in the canvas sacks. One just had to crush, in a holm oak wood bowl, some garlic, bread and plenty of oil. Then vinegar, salt and water was

added and lunch was ready. Some times they added big lumps of bread. It was often eaten accompanied with some grapes or olives. Bear in mind that the aim of this dish was to refresh but not to fill because work had to be resumed. Later on part of the water was eliminated, and a thin paste was obtained to which abundant chopped tomato, pepper and onion was added. This is the present “cojondongo” which continues to fulfil its original duty: to refresh. But as it grants such vitamin value it is taken with no garnish but as a starter. 31








Wild Oar Hunting (Roman mosaic)

Every village in Extremadura has its own game recipes. This is a singular cuisine with such a sensitive identification that its importance within the sustenance gastronomy is really important. This is an spontaneous, makeshift cuisine that takes advantage of everything available flying in the sky or scampering through the countryside and cooks it with anything left in the pantry. Many days every year this was 32

The Game Route

Bucks of fallow deer in their habitat

the only source of food that reached many Extremaduran kitchens. So, to disguise the routine, a thousand recipes with partridge, rabbit, pigeon or a pig poached in the wilderness had to be tried out. This imagination exercise done by the housewives has given rise to recipes, all of them so rich and full of nuances that we can still enjoy them today and whose first sophistication strokes were given by some monastic recipes.

This daily gastronomy took a privileged place in the Extremaduran recipe book and it has stayed creative and open up to the sixties when game industrial exploitation and (consequently its steady disappearance due to abuse and catastrophes) started. Nowadays it is almost a dish for privileged people and what formerly was a frequent, ordinary meal today is something exceptional. In any case, this is a gastronomy


The Game Route

Rice with hare

The chosen route is sprinkled with establishments where game dishes still have an important part to offer. In Badajoz, together with the “Migas Extremeñas”, which is a

stron-gly linked with our tradition, to our way of being, to the most defining essence of our history as people. Gastronomy of deep roots, of wild meats tasting of nature and freedom. Rabbit dish


The Game Route

Venison Villanueva style

presentation and hospitality dish, we can find game recipes such as rice with hare, stewed partridge, or pigeons in almond sauce. In Alburquerque, roasted wild boar leg, partridge croquettes and beans with partridge. In La Codosera the “emberzao” (cabbage dish with

beef and bacon) and “conejo a la cazadora” (a rabbit dish). In San Vicente de Alcántara cabbage with maw, rice with cod and chicken in almond sauce. In Valencia de Alcántara, rice with pigeons. In Cheles “ajo de peces”. In Alconchel “ternera en ajo cabañil” (beef), “lecechillas de 35

The Game Route

Wild boar stew

Valencia de Alcántara


ternera” (gizzard) and Partridge with cabbage. To finish, Olivenza with it original Portuguese-Spanish recipes, cod dishes, dogfish in green sauce, pork stew, and the magnificent desserts such as “técula-mécula” (rich almond cake), marzipan, or “asubias”(pumpkin filling cake). Emblematic dish in our game gastronomy is Partridge Alcántara style. This is a conventual recipe which had influenced French cuisine. In this recipe the partridges are stuffed with foie gras and truffles and macerated in Port fot two days.


San Vicente de Alcántara

Técula mécula



Ruta del Jamón Ibérico


Ingredients: A partridge per person, a bunch of aromatic herbs, eight truffles, 100 grams pork lard, 50-75 grams home made partridge foie gras and two litres Port. Gut the partridges, which must be tender. Once cleaned, stuff them with truffles cut in big chunks and previously boiled in some Port wine and the foie gras and put some salt and white pepper. Fix them trying to give them a good shape and

macerate them in Port and aromatic herbs for two days. On the third day take them out of the marinade and fry them on a high heat with pork lard in a casserole. Once brown let them boil in its own gravy adding the marinade. Once ready take them from the heat. Now they are ready to be placed in glazed pottery dishes and covered in gravy.










Extremadura gives over 250.000 ha. of land to olive groves. The areas in Extremadura with a higher production are “Tierra de Barros” en Badajoz and “GataLas Hurdes” in Cáceres. There are different kinds of olives. The most widely spread are the “morisca”, “carrasqueña” and “verdial” in Badajoz and the “manzanilla cacereña” and “corniche” in Cáceres. 38

The Oil Route

Ingredients for a salad

production, about 29 million kilos. All the extra virgin olive oils from Extremadura have unparalleled colour and taste, and a great richness of smelling and tasting sensations. A great part of the rich Extremaduran culinary culture is based on the virtues of our oils and they are

Extremaduran virgin olive oil has a high quality. It colour ranges from pale yellow to dark green, depending on the method used for the extraction and the ripeness of the olives it comes from. At a national level Extremadura is the third region in olive oil

Olive picking


The Oil Route

indispensable in our most emblematic recipes: soup, stews, “gazpachos”, “migas”, salads, “repápalos” or fried sweets and pastries. The naturalness and ancestral

wisdom of the housewives in the way they used the virgin olive oil explains the succulence of the recipes mentioned and gives a different touch to the creative cuisine in our best

Gazpacho extremeño


The Oil Route

restaurants in which Extremaduran oil is the distinctive touch in their menus. The chosen route has one of the most expressive oils both in taste and colour and it can be compared to any of the oils in Tierra de Barros, where is

especially worthy of mention the ones from Los Santos de Maimona or the ones from Monterrubio de la Serena. The cuisine on this route is simple but enormously tasty, full of deep tastes which leave its taste on the palate. It is a cuisine Cheese in oil



The Oil Route


Olive groves



Robledillo de Gata

from vegetable gardens and kids. In Coria, the “gazpacho blanco” and the “patatas al buen pastor” (potatoes with pork ribs). In Moraleja the “papones” (bread, rice and egg soup), in Hoyos lamb with oreano and a good number of mushroom recipes. In Robledillo de Gata pork chine

with home made wine; in Gata toast with oil and in Descargamaría, its wine. In Montehermoso, orange salad, the broad beans soup, the beans stew, the “jefe” (liver and pork blood) and as a dessert, “bollos escaldones” (flour, garlic, aniseed, bay...). 42


Ruta del Jam贸n Ib茅rico


Ingredients: kilo oranges, 100 grams black olives, an onion, salt, oil and vinegar. Peel the oranges and cut them in slices. Finely chop the onion and add the olives. Dress with salt, good wine vinegar and olive oil. 43








Goats herd

Lamb and kid meats are basic in the traditional Extremaduran recipes since pork was mainly used as cold meat. Kid meat has great prestige in many areas of our gastronomic geography and it is preferred for its more rustic, natural taste to lamb. Its breeding is absolutely untamed following their mother in the continuous wandering around the rocky places looking 44

The Kid Route

Handmade goat cheese

the butcher’s is limited to the breeding areas and it is really hard to obtain in the markets in other parts of the region. It is a meat and a gastrono-my which need to be looked for and consequen-tly it is desired and longed for.

for herbs and the low branches of the bushes. It is a lean, firm, very aromatic meat so both stewed or roasted it does not need to have anything added to give it a rotund, authentic taste. Nowadays the presence of kid at

Goats herd


The Kid Route

Typical kid stew

The established route to pursue this cuisine starts in Plasencia, one of the most alive and creative centres of the present Extremaduran gastronomy, increased by the recent creation of the “Escuela Municipal de

Cocina�, and it goes into Las Hurdes, a beautiful land, clean and full of natural spaces. Cuisine in Plasencia is full of mushroom dishes, pickles, trout and roasted kid. Going around Las Hurdes we can taste in 46

The Kid Route

“Martes Mayor� market in Plasencia

Goats herd in its habitat


The Kid Route

Roasted kid leg

Pinofranqueado the “patatas viudas” (potatoes stewed with garlic and pepper) and the stewed lamb. In Vega de Coria, scrambled eggs with brains and kid’s trotters; in Nuñomoral the “cazuela de rebujones” and kid shepherd style. In

Caminomorisco “cuchifrito de cabrito” (kid with garlic, parsley, clove...); in Las Mestas the “limón” ( a kind of salad) and in Riomalo de Abajo the “bogas fritas” (a kind of fried freshwater fish ) and roasted kid leg with bay. Ovejuela


Riomalo de Abajo




Ruta del Jam贸n Ib茅rico


Cut the kid in small pieces and fry them in abundant oil and once golden place then in an iron casserole and add a bit of chilly pepper. Cover with water and let it boil. When the kidneys are boiled take them

out and crush them in a mortar together with a some raw garlic and red peppers, and pour everything into the cauldron, letting it boil till the sauce thickens. Serve very hot. 49








Peppers drying

This route goes along the ways of a genuinely Extremaduran product. It is not in vain that history traces its birth in this land. Pepper reaches Spain with Columbus who, together with some other products, offered it to the Catholic King and Queen in the Monastery of Guadalupe. The monks, in seeing its gastronomic excellencies, let’s not forget that Guadalupe was 50

The Paprika Route

cultivation in March in seedbeds where it stays until May, when it is transplanted to terraced grounds. There are three kinds of peppers: sweet, bittersweet and chilly. In October it is picking time and it is done manually selecting the fruit in perfect degree of maturation. Peppers start the drying process typical in La Vera in hearth with oak tree or holm oak tree wood and they are turned over by hand until they reach the highest degree in its three essential characteristics: aroma, taste and colour.

the cradle of the best conventual cuisine in Spain, supplied it and spread it around the convents, being the Hieronymite fathers in Yuste Monastery the first to dry pepper and to use it as a preserver. Paprika is linked to La Vera, an area privileged by nature and watered by the river Tietar which goes through it in gorges and torrents and whose microclimate allows that ,together with its lavish forests and fertile valleys it flourishes. The pepper to be used in paprika manufacturing starts its

Paprika factory


The Paprika Route

Extremaduran cold meat, whose most important seasoning element is paprika

After that, the milling takes place in the processing industries (in stone mills) till a uniform, fine red powder is obtained for whose optimal quality are purity the “Denominación de Origen

Pimentón de la Vera” is answerable. Paprika is an essential element in Extremaduran traditional gastronomy and it is a wonderful condiment and preserver for our pork products

Migas cacereñas


The Paprika Route

La Vera distinguishes from some other areas in Extremadura because of the usage of paprika in all its dishes: the “cordero sansero” (stewed lamb with potatoes, carrots...), the “caldereta verata” The “frite al modo de la Vera” the “torteruelos” or roasted legs. Moreover, this route is rich in vegetable garden recipes such as pepper salads of all kinds, the

in such a way that for a long time and due to the importance of the pig slaughtering in the traditional economy in this region, paprika was called “the red gold”. The paprika route is sprinkled with recipes where the magic touch of personality and differentiation is given by its usage. So, Lamb and kid gastronomy, so closely related to

Fried eggs with paprika

Tomato soup


The Paprika Route

fresh broad bean stew from Navalmoral de la Mata, the “habas peludas” (broad beans) with rice from Jaraiz de la Vera, the “patatas aborregás” (potatoes with onion, garlic and paprika) from Madrigal and the “zorongollo” all along this route. In Cuacos de Yuste the monastic cuisine continues to thrive: “bacalao al estilo del Monesterio” (cod), “huevos de vigilia” (poached eggs with cod) or trout in almond sauce. In Jarandilla its potato soup is renowned as well as its kid and its scrambled eggs with mushrooms. Desserts in the area are: “la badila” (kind of custards) and the “cochones” (sweet chestnuts in milk and cinnamon.

Cuacos de Yuste

Navalmoral de la Mata


Aldeanueva de la Vera



Ruta del Jamón Ibérico


Ingredients: (four people): 800 grams cod snout cut in four pieces and soaked in water, 300 grams potatoes, 400 grams spinach, four cloves of garlic, half a decilitre oil, four spoonfuls of stock, one spoonful of milk, two boiled eggs and salt. Clean and wash the spinach and boil it in salted water, drain it and squeeze it with your hands. Slice the boiled eggs. Peel the garlic and crush it in a mortar, add a pinch of salt and a few drops of oil, thin the mixture with water. Peel the potatoes and slice them (not very thin, like the eggs) salt them and fry

them in half the oil. Cover the pieces of cod in flour and fry them in the oil left. Place the potatoes in a earthen casserole and on them place the cod, pour the oil used and add the stock. In the same oil and container you fried the potatoes, sauté the spinach, place on the cod and cover them with egg rings. Pour the mixture from the mortar. Finally put it in the oven on a low heat and let it cook for 10 minutes.









Goat milk

The low hills usually are the natural habitat of the autochthonous goats (“retintas” and “veratas”) where they make good use of the spontaneous grazing lands and the undergrowth. Goats are mainly bred for their milk production, a dense, floral milk that will turn into different, marvellous kinds of cheese. In Extremadura there are different types of goat cheese 56

The Goat Cheese Route

Goat cheese industrial fabrication

kid themselves. It is an austere, frank cheese, the result from a poor, sometimes marginal economy and preserves all the spontaneity of the wild flora and the open air. Among all kinds of Extremaduran goat cheese the most widely renowned are those from “Sierra de los Ibores�,

whose differences are due to the hand making, that will offer different textures, aromas and tastes. Goat cheese is usually compact without eyes inside and ranging in colour from white to bone colour. It is made with freshly milked milk and with animal rennet usually obtained from the rennet stomach of the

Goat herd


The Goat Cheese Route

Salad with Goat Cheese

nowadays protected by the “Denominación de Calidad” which guarantees its reliability and commercialisation. Goat cheese has joined the

Extremaduran gastronomy being used in a number of recipes, either in salads or accompanying the meats from our pasture land.

Goat Cheese


The Goat Cheese Route

Sirloin steak with Ibores cheese

and cooking in the 15th and 16th centuries, which later on had important repercussion on the creative cuisine. Being a cult gastronomy, for kings, lords and

Its gastronomic route is much influenced by the cuisine in Guadalupe Monastery, whose ranges represented a kind of philosophy in the way of eating

Toast with Goat Cheese


The Goat Cheese Route

priors it managed to cross the Monastery threshold and reach the people’s ranges. Still today the Monastery has an inn with a gastronomy of really high quality in whose dining-rooms we can enjoy ancestral recipes of the conventual gastronomy such as the “ajo de bacalao” (cod

dish), “tortilla cartujana” and the “rosca de muégado”(ringshaped honey rolls). In Castañar de Ibor you can taste pork loin roasted in goat milk and in all the villages in the route you can taste excellent roast kid.

Belvis de Monroy

Bohonal de Ibor

Castañar de Ibor

Mesas de Ibor

Utensils for the handmaking of goat cheese



Ruta del Jamón Ibérico


of flour and take it from the blender, adding the rest of the flour at the same time as you knead the mixture with your hands until ready ( when it doesn’t stick to the container). Make some threads with the dough and fry them in abundant oil. Once fried and cut in small pieces pour the honey, previously heated, over them. Mix everything and give it the shape of a thick ring. Place it on a round tray. Once cold, you can decorate it with meringue.

Ingredients (12 people):6 eggs, 2 egg shells full of oil (for the dough), lemon and orange peels, 1 litre honey, 200 grams floor and coriander. Measure the oil you are going to need for the dough with the egg shells and pour it into the frying pan with the lemon and orange peels. Warm it up and take it from the heat. In the meanwhile beat the eggs. Once the oil is cold, add the eggs, continue to beat and add the crushed coriander then add a bit









Pond in Malpartida de Cรกceres

It would not have been fair if when designing Extremaduran gastronomic routes, we had forgotten about the tench, an autochthonous pond fish which has the aftertaste of fresh mud of still waters. Those who love its taste say that the tench has to be eaten fresh, fried and rough and so must it be, although its importance in the surrounding gastronomy and the passion people feel for it have opened a 62

The Tench Route

Fried tenches

Fiesta de la Tenca

symphony of tastes where its meat, especially if they are big, allows a rich variety of recipes. In the last weeks of August the villages in our route take turn every year to host the “Fiesta de la Tenca”, one of whose most important activities is, apart from the tasting, the contest of dishes that have been widening the number of recipes. The route, gastronomically speaking, is very rich and varied including emblematic places of

our present gastronomy such as Cáceres, Casar de Cáceres or Alcántara. Starting from Cáceres, without doubt the Extremaduran town which currently offers the most varied and prestigious gastronomic offer either traditional or innovative and at whose table we can taste well known recipes: “gazpacho cacereño de lujo” (which is served accompanied with game), lamb stew, fried tench, 63

The Tench Route

and as a dessert “pasteles borrachos” (kind of tipsy sponge) or “biscuit de higo” (fig cake). Casar de Cáceres is world-wide

known today for its sheep cheese (torta de oveja) quite similar to the “Torta de la Serena”, although born form coarse-wooled sheep and not

Caldereta de Tencas

Fried Tench


The Tench Route

Tench salad


from merino sheep and with a slightly milder taste. The “torta del Casar” is a unique jewel and its degustation is a must and after or before that

you must try “tencas en cacerola” and as a dessert “torta de dátiles” (date cake). In Brozas soused potatoes with tench. In Arroyo de la Luz “moje de 65

The Tench Route

tencas”, pickled rabbit and “guiso de bodas” and to finish “engañabobos”. In Garrovillas picked tench and offal stew and in Alcántara, cradle of a gretat part of the present Extremaduran gastronomy, we recommend “ajo de bacalao” and the two most emblematic recipes of conventual cuisine, pheasant or partridge Alcántara style.

Fishing contest

Arroyo de la Luz

Casar de Cáceres

Garrovillas de Alconétar




Ruta del Jamón Ibérico


Ingredients: 1 kilo tench, 1/8 litre oil, an onion, a glass of dry white wine, a spoonful of oil, paprika, garlic, parsley and salt. After cleaning and gutting the tench, fry them and put them in a casserole; fry the chopped onion in the same oil and a bit of

flour and Paprika from La Vera and put all this on the tench. Crush in a mortar the garlic and a twig of parsley and add it to the tench. Let it boil for a while making sure they don’t break. Once ready, take them from the heat and serve them hot.












Ripe cherries

Those who have seen it claim that there is nothing more beautiful in the whole world than the Jerte valley when the cherry trees blossom. This sensitive, quiet, natural valley have all the ingredients for an unforgettable route that will be accompanied by a simple but succulent, authentic gastronomy. The valley, hidden in the foothills of Sierra de Gredos and 68

The Fruit and Spirits Route

Fruit manipulation in Jerte

figs and chestnuts are grown and then, the forest offers its raspberries, blackberries, gooseberries and mulberries. Apart from fruit exportation

sheltered from winds and favoured by a respectful, moderate microclimate, is an orchard where, together with the cherry, the quince, plums, pears,

Jerte Valley


The Fruit and Spirits Route

Fruit Salad

Natural Extremaduran Fruit

Fruit spirits

(over 5 millions kilos cherries and 1 million kilo chestnuts), The Association of Cooperatives of the Jerte Valley started in 1989 a fruit distillation process based on three grounds: ecological fruit fermentation, handmade distillation made in stills and the non existence of artificial colours

and flavours. The initial success of the kirsch (cherry eau-de-vie) has extended to other fruits such as plums, pears, raspberries and later on to spirits of really high quality whose wide range includes among others, cherry, plum, blackberry or raspberry. The eau-de-vie and the spirits 70

The Fruit and Spirits Route

the tourist attraction of this route. In Tornavacas its winter salad (orange, black olives and a dash of olive oil) is famous. In Jerte, the potato soup, and raspberries with honey and cream. Cabezuela del Valle prepares unforgettable pickled trout. In

from the Jerte Valley are nowadays one of the best, most prestigious products in Extremaduran gastronomy. The area, apart from fruit and spirits is plentiful in mushrooms, trout and kid. This is a harsh, austere gastronomy but it is varied and nowadays even more so due to

Cherry and raspberry dessert


The Fruit and Spirits Route

Navaconcejo fried trout stuffed with a rasher of cured ham. If we go up to Piornal when mushrooms arte in season we’ll taste a great variety of recipes. Here we can also try its roasted

kid and in Hervás, after having a walk around the old Jewish quarters, trying its “caldo cano” and its trout with thyme is a must.

Cabezuela del Valle

Aldeanueva del Camino


Tornavacas 72


Ruta del Jam贸n Ib茅rico


Fry them slightly in a bit of oil. In the same oil fry garlic, some chopped cured ham and pine nuts till golden. Add a bit of flour and fry it till golden brown together with the juice of a

lemon and a bit of water. Pour this sauce over the trout and put in the oven for 10 minutes. Adorn with lemon slices and chopped parsley.









Black grapes

Extremadura has 72,994 Ha. Of vineyards (4,850 in Cáceres and 72,994 in Badajoz) divided in 6 vine growing, winemaking areas included today in the “Denominación de Origen Ribera del Guadiana”. The vast extension of our region makes it possible for every area to have its own grape varieties, soil conditions and own microclimates which add to the 74

The Wine Route

foreign varieties (cabernet sauvignon, Merlot or Chardonnay). This allows an outstanding improvement of our wines and above all, a hopeful future in “crianzas” and “reservas” opening up a market that was traditionally oriented to the production of young wines. The wine route is designed trying not to leave out any area

richness and the variety of the different “Ribera de Guadiana” wines. Together with the traditional varieties of white grape (“pardiña”, “cayetana” and “montúa”) new varieties are been planted both white (“macabeo”) and black (“cencibel” and “garnacha”), widely spread in the national vineyard and some very selected Grape harvest


The Wine Route


In Almendralejo are famous the “migas”, the tomato soup and the pork stew. In Aceuchal the garlic soup and the “sopa de antruejos” typical in carnival time and impressive for its composition. In Montánchez the blood soup and the “huevos a la hortelana” (poached egg with cured ham and “chorizo”). In Puebla de Sancho Pérez scrambled eggs with wild asparagus. In Los Santos de Maimona “bacalao a la cantina” (Cod dish); in Fuente del

and the traveller will take a long route from the centre to the south of Extremadura. If we set off in Trujillo, beautiful, monumental town, we will be starting our route in one of the most venerated kitchens of this region and which maintains in many of the public ranges the tradition and the essence of our most authentic gastronomy: scrambled egg with truffles, “gallina trufada” (a kind of meat cake), “carnero verde” (mutton in green sauce) or lamb stew. 76

The Wine Route

Wine cellar Extremadura wines

Maestre “adobo de guarrino” (pork dish) and mushrooms stew. In Villafranca de los Barros “gazpacho” and in Fuente de Cantos the “caldillo” and the offal stew, a humble dish made up with the poorest parts of the lamb, but which has acquired the category of excellence and to which this beautiful place dedicates a celebration on the last Sunday of April, in which every year the most expert cooks compete to show their art in the making of this recipe. 77

The Wine Route


All the wines that accompany our dishes are special to our region and have even won awards for the flavour and taste.

Let’s not forget either to try a good Extremaduran champagne (cava).


Puebla de Sancho PĂŠrez




Ruta del Jamón Ibérico


Ingredients: 1/2 kilo white bread, 1/8 litre oil, 100 grams smoked fat bacon, 50 grams dry pepper, garlic, paprika and salt. It must be bread from the previous day (not fresh). Slice it and place it in a serving dish and add salted water with paprika. Once the bread is soft, drain thoroughly. In the

meanwhile fry the smoked bacon and cut them in small pieces. When golden add the chopped dry peppers . Once everything is ready add the bread slices and stir with a slide so it is crumbled and golden. When the “migas” are golden brown and hot they are ready to eat.









Fishing in a boat

Extremadura is the Spanish region with more kilometres of freshwater banks than any other due to the numerous, important net of dams and reservoirs among which in La Serena, regarded as the biggest in Europe. Most of the hydraulics are relatively recent as they were built to convert a vast extension of dry land (by water miracle) into fertile, productive plains and valleys. However 80

The Freshwater Fish Route


cuisine which was part of the daily offer in the market and which took housewife out of a jam when there was nothing else to put in the pot, and that was often. The route chosen to trace the presence of the freshwater fish in our gastronomy observes the

freshwater fish culinary tradition can be traced back far in time and it is an essential part of the sustenance economy. Practically the whole region, crossed in the north by the Tajo river and in the south by the Guadiana river, have enjoyed a rich, varied freshwater fish


The Freshwater Fish Route

Pickled Barbel

This is a landscape with beautiful hills and undergrowth where we can also find Cíjara Hunting Natural Reserve. Extremaduran freshwater fish cuisine, unlike other regions where it is usually fried fish, cooks fish in a number of different ways ranging from salads to pickles. A lot of kinds of fish are used but the culinary nobility with which some of them are treated such as carps, eels and trout. This route is also intensively attractive in game, especially big, gastronomy, cold dishes and desserts. Among the most traditional recipes is the “escarapuche de peces”(grilled fish in tomato, pepper and onion salad), the “moje de peces”(aromatic herbs soup) “peces en ajo molinero” (freshwater fish gazpacho) and pickled carps. Going along the route we can stop in Orellana la Vieja no taste

greatest concentration of collected water in the world with La Serena, Orellana, Zújar, García Sola and Cíjara dams. Moje de peces


The Freshwater Fish Route

Fish from Extremaduran rivers

Guadiana river

the freshwater fish we will enjoy an excellent big game cuisine: “sorda de jabalí” (minced seasoned wild boar meat), wild boar stew and venison ragout and winter gazpacho with dried

the “macarraca” the “peces en ajo molinero”, the fish stew, an excellent dish with bird gizzards as a dessert “flores” (kind of honeyed puffed pastry). In Herrera del Duque along with 83

The Freshwater Fish Route

“bollos dormíos” (kind of sweet egg bread), “buñuelos”, “roscas raborratas” (fried pastry) and the “mantecados” (lardy cakes). Talarrubias is famous for the “ajo de peces” and the “bogas asadas”. Esparragosa de Lares has excellent home-made wine and many game recipes.


wild boar meat. In Peloche its cold dishes are famous: the “ajo blanco” and the “escarapuche de peces” or wild boar loin. In Navalvillar de Pela, apart from excellent fish fritters, its soups are famous: “masmaría” (with garlic, bread and egg), and the “poleás” (a hot milk soup) and nobody can leave without enjoying its sweets and pastries: Orellana


Herrera del Duque



Ruta del Jamón Ibérico


Take the freshwater fish (carp, tench, barbel,...) and place them, without removing the scales, on live coal or holm oak kindlings. Once they are brown on both sides remove the scales and the fish bones. Apart chop some tomato and onion, add olive oil,

good home-made wine and salt. Now add the fish. Serve cold. This recipe is also prepared with rabbit or pork In the south of Badajoz this recipe is called “salmorejo” 85

WHERE TO FIND THE EXREMADURAN GASTRONOMIC PRODUCTS OIL Monterrubio de la Serena • Cabeza del Buey • Talarrubias Santa Amalia • Guareña • Gata • Hoyos • Plasencia • Montánchez Los Santos de Maimona

CURED HAM ANDCOLD MEAT Jerez de los Caballeros • Fregenal de la Sierra • Segura de León Higuera la Real • Fuentes de León • Oliva de la Frontera Monesterio • Zafra • Barcarrota • Olivenza • Salvaleón Montánchez • El Piornal • Baños de Montemayor

HONEY Cañamero • Navezuela • Hoyos • Pinofranqueado Fuenlabrada de los Montes • Herrera del Duque

SHEEP CHEESE Cáceres • Valdefuentes • Cabeza del Buey • Campanario • Castuera Quintana de la Serena • Benquerencia de la Serena • Casar de Cáceres

GOAT CHEESE Acehúche • Hoyos • Castilblanco • Cuacos de Yuste Losar de la Vera • Deleitosa • Navalvillar de Ibor • Trujillo

PAPRIKA Aldeanueva del Camino • Cuacos de Yuste • Jaraíz de la Vera Jarandilla de la Vera • Villanueva de la Vera • Plasencia

WINES Almendralejo • Hornachos • Puebla de Sancho Pérez Los Santos de Maimona • Cañamero • Don Benito

CHERRY AND SPIRITS Cabezuela del Valle • Navaconcejo • Tornavacas • Valdastillas Guijo de Santa Bárbara

FIGS Almoharín • Valdefuentes

SWEETS AND PASTRIES Castuera • Olivenza









C/ Almendralejo, 14 CÁCERES

06800 Mérida

Plaza Mayor, 3

Tfno. 924 00 70 09

10003 Cáceres Tfnos. 927 01 08 34


927 01 08 35 Fax 927 01 08 36

C/ Santa Eulalia, 30 06800 Mérida


Tfno. 924 00 83 43

Pza. de Torre de Lucía s/n.

Fax 924 00 83 54

10600 Plasencia

Tfno. 927 01 78 40

Fax 927 01 78 41


VILLARREAL DE SAN CARLOS Centro de Información del Parque Natural de Monfragüe. 10695 Villarreal de San Carlos. Tfno. 927 19 91 34 Fax 927 19 82 12

Avda. de Europa, 10 06004 Badajoz Tfno. 924 01 06 83 Fax 924 01 07 10



ALANGE C/ Trinidad, 19 06840 Alange Tfno. 924 36 52 19 Fax 924 36 50 39

10001 Cáceres Tfno. 927 00 56 30 Fax 927 00 56 52

TUREXTREMADURA Avda. de Extremadura, 5 bajo

ALBURQUERQUE Plaza de España, s/n 06510 Alburquerque Tfno. y fax 924 40 12 02

06800 Mérida Tfno. y Fax: 924 30 46 07 / 08 88

ALCÁNTARA Avenida de Mérida, 21 10980 Alcántara Tfno. y fax 927 39 08 63

BELVÍS DE MONROY C/ Real, s/n 10394 Belvís de Monroy Tfno. 927 57 59 68 Fax 927 57 57 84 (Ayuntamiento) CÁCERES (Oficina Municipal) C/ Ancha, 7 10003 Cáceres Tfno.: 927 24 71 72

ALISEDA C/ Tesoro, s/n 10550 Aliseda Tfno. 927 27 70 02

CAMINOMORISCO Avda. de las Hurdes, s/n 10620 Caminomorisco Tfno. y fax 927 43 53 29

ALMENDRALEJO Atrio de la Piedad, 2 06200 Almendralejo Tfno. 924 66 69 67 Fax 924 66 69 67

CORIA Avda. de Extremadura, 39 10800 Coria Tfno. 927 50 13 51 Fax 927 50 07 35 (Ayto.)

ARROYO DE LA LUZ C/ Santa Ana, 1 10900 Arroyo de la Luz Tfno. 927 27 04 37 Fax 927 27 15 77

DON BENITO Villanueva, 1 06400 Don Benito Tfno. 924 80 80 84 Tfno y Fax 924 80 53 50

AZUAGA Plaza de la Merced, 12 06920 Azuaga Tfno y Fax 924 13 78 38 BADAJOZ Pasaje de San Juan s/n 06005 Badajoz Tfno. 924 22 49 81 Fax 924 21 02 32

FREGENAL DE LA SIERRA El Rollo, 1 06340 Fregenal de la Sierra Tfno. 924 70 13 76 Fax 924 70 03 83

BAÑOS DE MONTEMAYOR Mayor, 78 (Ayuntamiento) 10750 Baños de Montemayor Tfno. 927 48 80 12 (Ayto.) Fax 927 48 80 75 (Ayto.)

FUENTES DE LEÓN C/ Galinda, s/n 06280 Fuentes de León Tfno. 924 72 41 74 Fax 924 72 41 61 89



Pza Sta. María de Guadalupe s/n

Plaza de la Constitución, 1

10140 Guadalupe

10450 Jarandilla de la Vera

Tfno. y fax 927 15 41 28

Tfno. y fax 927 56 04 60




Braulio Navas, 6

Avda. de la Constitución 4

10700 Hervás

06380 Jerez de los Caballeros

Tfno. y fax 927 47 36 18

Tfno. 924 73 03 72

Fax 924 73 02 04

HERRERA DEL DUQUE Avda. de la Palmera, 1 06670 Herrera del Duque


Tfno.: 924 65 02 31

Avda. Ramón y Cajal s/n

Fax: 924 65 00 25

10612 Jerte

Tfno.: 927 47 04 53


Fax: 927 47 03 39 C/ Fuente, 12 06350 Higuera la Real


Tfno.: 924 72 33 28

Aurora 2

Fax: 924 72 71 30

06900 Llerena

Tfno. y fax 924 87 05 51

HORNACHOS Felipe Trigo, 1 (Casa de la Cultura) 06228 Hornachos


Tfno. 924 53 35 33

Plaza de España, 9 (Casa de la Cultura)

Fax 924 53 36 07

06230 Los Santos de Maimona

Tfno. y fax 924 54 48 01


Avda. Constitución, 167 10400 Jaraíz de la Vera

Muñoz Torrero, s/n.

Tfno. 927 17 05 87

10910 Malpartida de Cáceres

Fax 927 46 06 46

Tfno. y fax 927 27 67 23 (Ayto.) 90

MDAD. DE ALCONAVAR C/ Hernán Cortés, 6 10161 Arroyomolinos Tfno. 927 38 53 06

MEDELLÍN Plaza Hernán Cortés, 3 06411 Medellín Tfno. y Fax: 924 82 24 38

MDAD. TRASIERRA-TIERRAS DE GRANADILLA Plaza de Poblado Gabriel y Galán 10712 Pantano de Gabriel y Galán Tfno.: 927 43 94 76 Fax: 927 43 96 66

MÉRIDA C/ Santa Eulalia, 64 06800 Mérida Tfno.: 924 33 07 22

MONESTERIO Paseo de Extremadura, 205 Izq. 06260 Monesterio Tfno. 924 51 67 37 Fax 924 51 60 61

MDAD. DE LA SERENA Palacio de los Condes de Ayala Plaza de España, s/n 06420 Castuera Tfno. 924 77 38 17 Fax 924 76 06 35

MONTÁNCHEZ Plaza de España, 1 10170 Montánchez Tfno. y fax 927 38 07 63

MDAD. DE LA SIERRA DE GATA Plaza del Vadillo, 1 10867 Robledillo de Gata Tfno. 927 67 10 11 Fax 927 67 10 80 (Ayto.)

MONTEHERMOSO Plaza de la Constitución s/n 10810 Montehermoso Tfno. 927 43 06 72 Fax 927 67 50 03


MONTIJO Av. de la Estación, s/n 06480 Montijo Tfno. 924 45 90 45 Fax 924 45 35 03 (Ayto)

MDAD. DEL VALLE DEL JERTE Paraje de Peñas Albas, s/n 10610 Cabezuela del Valle Tfno. y fax 927 47 25 58

MORALEJA Avda. Pureza Canelo, s/n 10840 Moraleja Tfno. y Fax 927 14 70 88

10892 San Martín de Trevejo Tfno. 927 51 45 85


NAVALMORAL DE LA MATA Antonio Concha, 91 10300 Navalmoral de la Mata Tfno. 927 53 23 28 Fax 927 53 53 60

VALENCIA DE ALCÁNTARA Hernán Cortes, s/n 10500 Valencia de Alcántara Tfno. y fax 927 58 21 84

OLIVENZA Plaza de España, s/n 06100 Olivenza Tfno. y Fax 924 49 01 51

VILLAFRANCA DE LOS BARROS Ctra. N-630, Km. 664,50 06220 Villafranca de los Barros Tfno y Fax 924 52 08 35

PLASENCIA (Oficina Municipal) Plaza de Sta. Clara, s/n Tfno.: 927 42 38 43 Fax: 927 42 55 94

VILLANUEVA DE LA SERENA Plaza de España, 1 (Ayto.) 06700 Villanueva de la Serena

TALARRUBIAS Centro de Ocio Puerto Peña Ctra. Peloche, km. 1 06640 Pantano de Puerto Peña Tfno.: 924 63 01 00

Tfno. 924 84 60 10 Fax 924 84 35 29

VILLANUEVA DE LA VERA TORREJÓN EL RUBIO Madroño, 1 10694 Torrejón El Rubio Tfno. 927 45 52 92 Fax 927 45 52 34

Avda. de la Vera, s/n 10470 Villanueva de la Vera Tfno. 927 56 70 31

TRUJILLO Plaza Mayor, s/n 10200 Trujillo Tfnos. 927 32 26 77 927 65 90 39 Fax 927 65 91 40

ZAFRA Plaza de España, 8 B 06300 Zafra Tfno. y fax 924 55 10 36


OTHER PUBLICATIONS OF THE DIRECCIÓN GENERAL DE TURISMO (DIRECTORATE GENERAL OF TOURISM) GENERAL GUIDES Guía Turística de Extremadura Guía Profesional de Extremadura Guía de Alojamiento Rural Guía de Campings y Bungalows Guía Vía de la Plata Guía de Turismo Enológico Guía de Límite Visual Guía del Caminante Mapa Turístico de Extremadura Mapa de Turismo Ornitológico Mapa de la Vía Verde Mapa de Naturaleza Activa Mapa de la Vía de la Plata Mapa del Caminante Tríptico de Cuevas Turísticas Tríptico de la Vía Verde

TERRITORY GUIDES I- Sierra de Gata / Hurdes / Cáparra II- Valle del Ambroz / Valle del Jerte / La Vera III- Plasencia / Monfragüe / Campo Arañuelo IV- Villuercas / Jara / Ibores V- Cáceres / Trujillo-Miajadas / Montánchez-Tamuja VI- Sierra de San Pedro-Los Baldíos / Tajo-Salor-Almonte / Valle del Alagón VII- La Siberia / La Serena / Vegas Altas del Guadiana VIII- Campiña Sur / Tentudía / Jerez-Sierra Suroeste IX- Comarca de Olivenza / Badajoz / Comarca de Lácara / Mérida X- Sierra Grande-Tierra de Barros / Zafra-Río Bodión



LOCAL GUIDES Badajoz - Cáceres - Mérida - Plasencia - Zafra - Trujillo - Guadalupe - Coria Valencia de Alcántara - Jerez de los Caballeros - Olivenza - Llerena THEME GUIDES 1- Guía de Rutas Histórico-Artísticas 2- Guía de Ecoturismo 3- Guía de Senderos Turísticos 4- Guía de Museos y Colecciones 5- Guía de Balnearios 6- Guía de Rutas Gastronómicas 7- Guía de Fiestas de Interés Turístico 8- Guía de Fines de Semana por Extremadura 9- Guía de Naturaleza Activa 10- Guía de Yacimientos Arqueológicos


© JUNTA DE EXTREMADURA Consejería de Cultura y Turismo Overall Coordination: Dirección General de Turismo Texts: Julio Yuste González Photographs: Juan Luis Castaño Jabato Design: Pepe Melara Prepress: XXI Estudio Gráfico Printing: Gráficas Romero Legal Deposit: BA- 358 / 98


Gastronomic Routes  

This guide, without wanting to forget anybody, has set off around the Extremadura region with the intention of attracting the attention to o...

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