second most popular meat product in this region (). Veal is common in mountainous areas. Another well-known dish is caparrones, Rioja stew. The most famous dish is Rioja style potatoes and fritada. Lesser-known dishes are Holy lunch and ajo huevo (garlic eggs). Pimientos asados (roasted peppers) is a notable vegetable dish. La Rioja is famously known in Spain for its red wine, so most of these dishes are served with wine. Rioja wine has designated origin status. Extremadura The cuisine of Extremadura is austere, with dishes prepared by shepherds. It is very similar to the cuisine of Castilla. Extremaduran cuisine is abundant in pork; it is said that the region is one of the best for breeding pigs in Spain, thanks to the acorns that grow in their fields. Iberian pig herds raised in the fields of Montánchez are characterized by dark skin and thin legs. This breed of pig is found exclusively in Southwestern Iberia, both in Spain and Portugal. Iberian pork products such as sausages are common and often added to stews (), as well as (pork liver pâté seasoned with paprika, garlic and other spices). Other meat dishes are lamb stew or goat stew (caldereta de cordero and caldereta de cabrito). Highlights include game meats, such as wild boar, partridge, pheasant, or venison. Distinctive cheeses from the region include the so-called quesos de torta, sheep milk cheeses typically curdled with the infusion of thistle: both the torta of La Serena and the torta of El Casar enjoy a protected designation of origin. Among the desserts are leche frita, , and pestiños (fritters), as well as many sweets that have their origins in convents. Cod preparations are known, and tench is among the most traditional freshwater fish, with fish and vegetable dishes such as moje de peces or escarapuche. Soups are often bread-based and include a variety of both hot and cold ones. Pennyroyal mint is sometimes used to season gazpachos or soups such as sopa de poleo. Extremaduran ajoblanco (ajoblanco extremeño) is a cold soup different from Andalusian ajoblanco since it contains egg yolk in the emulsion and vegetables but no almonds. The Northeastern comarca of La Vera produces , smoked paprika highly valued all over Spain and extensively used in Extremaduran cuisine. The region is also known for its vino de pitarra tradition, home-made wine made in small earthenware vessels. Galicia Galician cuisine is known in