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Ourense: inland cuisine
Being the only Galician province without coasts, Ourense bases its gastronomy on the products obtained from farming and stockbreeding, and on fresh-water fish from the rivers Miño and Sil.
As in the rest of Galicia, when speaking of meats we must begin with pork. Ourense has a very special tradition with hand-crafted chacina (cured meat), with products like androlla, which is closely related to botillo (a kind of large sausage). There is also a great variety of chorizos (Spanish sausage cured with paprika), from the traditional ones to the delicious ceboleiros and particularly the local versions of longanizas, black pudding, etc. Suckling goat is also very good, as well as game meats, both wing-game and furred-game.
 | | Food products you should try... |
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 | Baby goat
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| Big and small game hunting
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| Chestnuts
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| Eel
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| Liqueurs
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| Marron glacé (candied chestnuts)
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| Octopus
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| Pan de Cea (old-sytle Galician bread)
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| Potatoes from A Limia
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| Sausages
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| Sponge cake from Trives
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| Turnip tops
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| Wild mushroom
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| Zorza (minced meat)
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 | | Don’t forget to try...... |
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| Galician meat casserole
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| Octopus a feira
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| Partridge stew
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| Roast wild boar with chestnut
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| Savoury pies
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| Where to eat (Campsa Guide selection) |
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