GASTRONOMIC ROUTES

KID GOAT ROUTE

Lamb and kid goat are the basics of traditional Extremadura cuisines, as raw pork was not overly used in our recipes, it being devoted primarily to the preparation of cured meats.

Kid goat is extremely prestigious in many areas of our culinary geography and is preferred for its more rustic, natural flavour to that of lamb.It is reared wild, accompanied by its mother in its continuous pilgrimage around rocky areas in search of grass or low branches on bushes.

Its meat is lean, full and extremely aromatic, which means that its stews and roasts require no garnish to give a rounded, authentic flavour.

Nowadays the presence of kid goat at the butcher’s is limited to the areas where it is reared and is very hard to obtain at the markets in other parts of the region.

The route established in search of this cuisine starts in Plasencia, one of the liveliest and most creative centres of modern day Extremadura cuisine promoted by the recent creation of the Municipal Cookery School, before moving on into Las Hurdes, a beautiful, clean area full of natural spaces.

Cuisine in Plasencia is rich in mushroom dishes, pickles, trout and roast kid goat. Around the Las Hurdes area you can taste the patatas viudas (potatoes stewed with garlic and pepper) and the stewed rabbit in Pinofranqueado.

In Vega de Coria, scrambled brains and kid goat shank, in Nuñomoral cazuela de rebujones and shepherd-style kid goat stew. In Caminomorisco cuchifrito de cabrito (kid goat with garlic, parsley and cloves), in Las Mestas lemon, an all-day salad, and in Riomalo de Abajo bogas fritas (fried freshwater fish) and roast leg of kid goat with bay.