Extremaduran cuisine
Iberian pigs live mostly in semi-wild conditions. The flesh of these pigs is essential in most Extremaduran dishes. Extremadura, Spain is known for its different ways of preparing the Iberian pork and mutton. The main characteristics of the traditional Extremaduran cuisine were its simplicity, its lack of clutter and its low cost. It is also a cuisine reflecting a generous spirit, for many of its preparations used to be cooked in large pots to share with visitors, friends and neighbors. The resulting dishes are eaten with local bread. The preferred spices in Extremaduran cuisine are pennyroyal, garlic, bay leaves and anise. Olive oil is used for frying and as an ingredient in many dishes. Contents 1 Representative dishes 2 Embutidos 3 Desserts and sweets 4 References 5 External links Representative dishes The chickpea is an important Extremaduran staple. Traditionally Extremaduran children loved to eat green chick peas straight out of the pods. Among the pork or mutton-based dis...