Extremadura Food and Wine Tours
Explore the Unspoiled Landscape that Birthed Conquistadors
Originally meant to designate the border between the northern Christian kingdoms and southern Al-Andaluz, one could easily understand the name of this remote area to mean "land of extremes." (notably Monfragüe and Cornalvo Natural Parks) and its rich history. Visit the Monasterio de Guadaloupe in the ancient city Cáceres or the impressive Roman remains of Mérida. Tour the Muslim castle Alcazaba and the Gothic Cathedral of Badajoz. Follow the footsteps of Pizarro and Cortés, two of many 16th-century conquistadors born here.
Extremadura encompasses rolling plains ideal for grazing cattle and sheep, as well as expansive cork and holm oak forests for the acorn-eating black pigs from which jamón ibérico is produced. Discover the secrets of this famous product on the Montánchez Iberian ham route and try some local embutidos (cold cuts) along the way. These go wonderfully with the region´s 3 Denomination of Origin (DO) cheeses: La Serena (sheep), Ibores (goat) and Torta del Casar (sheep), consumed by slicing off the top and scooping out the creamy interior.
Extremaduran cuisine is known for its simplicity and is best represented by hearty one-pot stews of pork, mutton and goat. Signatures stews include tripe and pig´s feet, cabrito a la hortelana (lamb and vegetable) and chanfaina extremeño (mutton liver with herbs). In Cáceres have a bowl of migas con torreznos, an ancient dish of day-old bread and fried pork belly.
Chickpeas, beans and chestnuts also appear in many dishes, such as cocido extremeño (with chickpeas and sausage). An excellent pairing is Tempranillo wine from Extremadura´s DO Ribera del Guardiana.
Sample the rich tradition of extremeño confectionary! Try Técula Mécula, a rich almond and egg tart, and perrunilla cookies sweetened with honey.