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Of all meats, partridge
As the rest of the Autonomous Community of Castile-León, Palencia can boast of the excellent meat that feeds it people. As an old Spanish saying goes: "of all meats, partridge" and rightly so, since the marinaded partridge of this place is certainly a choice that will stand out among the rest. Quail is also excellent, considered in these lands as food for the angels. Being located in a land with a long culinary tradition when it comes to roast meats, Palencia's roast suckling lamb becomes a supreme delicacy that will impress the most discriminating gourmets. And during pig-slaughtering season you will be able to enjoy delicious blood sausages, made with the same blood that is later used to make the traditional black soup. Meats can be prepared either grilled or barbecued. Rabbit and beef from Cervera are prime choices. You can also have excellent T-bone steaks, a local speciality.
Other delicacies
In the rivers that cross this region, magnificent trouts are caught, usually prepared by themselves or with ham, as in the rest of the Autonomous Community. However, the fresh-water catch par excellence is river crab. After some years in which the population of these crabs alarmingly diminished, at present it seems to be recuperating and there is hope that it will be fully recovered in time for the International River Crab Festival, celebrated in Herrera de Pisuerga. As for the prolific local farms, the Ojeda Valley produces excellent potatoes. During the spring, the land provides an abundance of vegetables of the best quality, used to make traditional dishes like vegetable stew and pisto (similar to ratatouille).
Desserts for everyone
When it comes to having dessert, there is something for everyone. The local fruit jellies, specially blueberry, are delicious with some sheep cheese. More elaborate confectionery is also available and exceptional, with sweets like pelusas (traditional sweet made with flour, sugar, olive oil and liqueur), rosquillas de palo (traditional ring-shaped pastry from Castile-León), madeleines from Nava, traditional cake from Osorno, amarguillos from Villoldo (sweet made with bitter almonds), biscuits from Aguilar de Campoo, macaroons and mantecadas from Carrión (biscuits made with almonds and lard).
Wines and restaurants
The traditional food from this land should always be complemented by a glass of good wine. The best wines in Palencia are under the Designation of Origin Cigales, like the ones from the municipality of Dueñas. They also have great liqueurs, which are particularly good after a heavy meal. These include liqueurs made with sloe, walnut, blackberry and morello cherry.Damián Restaurant, with a tradition of more than one hundred years, is the perfect place for getting a taste of Palencia's cuisine. It was rated 1 sun by the CAMPSA guide. For a more creative and modern fare that does not forget its roots, visit La Traserilla Restaurant, in Palencia, also recommended by the CAMPSA guide.
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