The cuisine of Extremadura is simple at heart, with dishes based on those 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).
The cuisine of Extremadura is simple at heart, with dishes based on those 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).