The capital of Cáceres, the flagship of Extremaduran gastronomic excellence, as well as the benchmark for the most discerning palates thanks to its extensive natural resources, was designated the Gastronomy Capital of Spain in 2015.
Extremadura's cuisine is simple and varied, its intense flavour and the quality of its typically-local raw materials have made it one of the most-admired of the Iberian Peninsula.
Hams, shoulders, pork loins, chorizo sausages, pepperoni, morcillas and bacon: pata negra delicacies
Try exquisite flavours experience the zenith of the gastronomy of Extremadura.
More than 70 companies, from farms and dairies to restaurants and accommodation businesses, make up a tourist itinerary that knows a lot about cheese.
Extremadura's confectionery has gradually acquired different aspects as it has been dispersed around the various districts in the region.
Wines from Extremadura are, without a doubt, the star accompaniment to a singular gastronomy.
The goat's and sheep's cheeses are more than a speciality amongst the region's livestock farmers.