Extremadura
Extremadura is in the west of Spain and borders Portugal. It is a vast, largely empty land. Extremo del Duero means the no man’s land on the south bank of the Duero river, and you can journey for many miles without seeing another soul. You’re likely to see more trees than fellow human beings. In a land as large as the country of Switzerland, only a million people live. But, fear not, there’s plenty of great food on offer in Extremadura.
The Iberian pig, lamb and goat dominate menus. Chorizo is also plentiful here. The Iberian pig (cerdo iberico) is a semi domesticated breed. They are slaughtered in winter at around 18 months of age. Salamanca and Badajoz are the centres of ham production in Extremadura. Spanish Paprika (pimentón) grows on a massive scale across this land and this delightful spice makes a vast difference in many Spanish meals. But locals do like their fish, trout in particular. Trout might be served with truffles (Truchas con Criadillas). Quail is also readily available as locals like to eat birds. Caldereta Extremeña is a meat stew made from goat or lamb.
Tapas are served free in many locations within Extremadura – one of only three areas in Spain where you can receive a free snack with your drink. So, when it comes to sampling Spanish food, there is every reason to visit Extremadura. But if you like big crowds of people, you’d better go elsewhere!