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Salamanca: gourmet culture
Salamanca is a city with long scientific tradition. This can be seen in its cuisine, which combines excellent local products to obtain wonderful recipes, in a spirit of efficiency and pragmatism similar to that of science.
Salamanca is a culture capitalThe province of Salamanca is a gastronomical melting pot, serving many different kinds of meat, all of them excellent. Morucho livestock is one of the native bovine breeds of Salamanca. It provides a delicious meat, as it is usually the case with extensive livestock. Other meat specialities include suckling pig, suckling lamb cochifrito, lamb shoulder, etc.
One of Salamanca's most distinctive products is the Guijuelo cured ham, of excellent quality, just like the rest of the local meat products. These include exceptional chorizos (Spanish sausages cured with paprika), cured loin of pork, spicy sausages and so on, all of them made with Iberian pork from acorn-fed pigs that are raised in the pasturelands of Salamanca. Their excellent meat makes any sausage, even the ones as simple as farinato, a delicious treat.
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 | Aranjules (pastry made with honey, almonds and walnuts)
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| Caramelized almonds from Alba
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| Cheese from Abadengo
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| Cheese from La Ribera
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| Cheeses from Hinojosa del Duero
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| Cheeses from Santibañez de Béjar
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| Chochos (white pastry covered with syrup)
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| Chorizo cular (thick Spanish sausage cured with paprika)
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| Cured pork loin from Alberca
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| Farinato (sausage stuffed with bread and pork fat)
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| Floretas (type of pastry)
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| Morucha-breed beef
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| Repelaos (similar to marzipan)
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| Sacatrapos (fried rolls with lemon, aniseed and liqueur)
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| Sausage and egg tart
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| Tench
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| Turrón from Alberca
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 | | Don’t forget to try...... |
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| Baby goat with white wine and hard-boiled egg
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| Calderillo bejarano (veil cubes and potatoes stew)
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| Chanfaina (lamb and rice dish)
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| Frog's legs with fish sauce
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| Lentils from Armuña with chorizo (Spanish sausage)
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| Minced meat from Tejares
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| Patatas meneás (shaken potatoes)
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| Pork sirloin steak
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| Spicy crab stew
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| Suckling lamb
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| Where to eat (Campsa Guide selection) |
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