The Gastronomy of
is an important part of the local culture. Fresh or cured meats
such as lamb, goat, and beef are the base for many of
Salamanca's traditional dishes. This is largely due to it's
inland location and cold, dry climate. Dry, cured ham, lomo, chorizo,
and salchichon are of excellent quality and well-known
throughout Spain. Aged cheeses
made from sheep's milk and legumes also form part of Salamanca's
traditional and popular cuisine.
Meals using fish as the main ingredient
are popular throughout the entire province and
include a variety of fresh water fish such as trout, tenca,
a small river fish unique to the Iberian peninsula, fish prepared
in a garlic, olive oil, and vinegar marinade called peces
escabechados, crayfish, and even
frog legs. Salamanca is also known
for unique sweets and pastries. For example, it is hard to resist a taste of
turrón from 'La Alberca'. Turrón is a holiday
sweet made of almonds and other ingredients like honey. Other local favorites include round, thin,
wafers called obleas, and small, fried
donuts topped with glaze or sprinkled with sugar called rosquillas.
or roasted chestnuts are also available during the holiday
season. Don't be surprised to find a number of street vendors roasting chestnuts
around Christmas time.
Situated in what is known as the Campo
Charro, Salamanca is the land of pork and beef. This Spanish province is surrounded by open fields
where Iberian pigs and Lidia bulls as well as other livestock are raised by
Salamanca's finest beef products is specifically called Morucha
beef and boasts a quality seal known in Spanish as the Denominación de Origen.
This particular brand of beef is the main ingredient in a variety of traditional stews.
The calderillo bejarano is a
tasty beef steak and potato dish garnished with
paprika and guindilla, a type of hot pepper.
products originating from this area are known to be some of the
finest in Spain. Guijuelo ham is among the very best
and has been recognized as such by the
Denominación de Origen seal of quality.
Other top quality products include lomo ibérico or pork loin,
chorizo, and salchichon. Each of them
has it's own unique flavor and are considered among
the most prestigious in their category. The flavors are
achieved through a special curing method made
possible because of the local climate.
is a province of a variety of landscapes.
Grains grow in
the flats of the northeastern section. This is also where
farmers cultivate the well-known "Armuña" lentils. (These lentils
are of excellent quality and hold a Denominación de
Origen quality seal).
The Arribes del Duero, located in the
northwestern section of the province, is land suited best for raising
the cattle and sheep used in local beef
and cheese production. Hinojosa de Duero is probably
the most commonly known cheeses produced in this area.
section is home to the Campo Charro. These vast
meadows are where Lidia bulls and Iberian pigs are raised.
The majority of the beef and meat products made here are of
the finest quality. However, surprisingly enough there are
meats considered to be of a lesser quality.
The locals will tell you, however, that when prepared with fried eggs or baked
can be quite
tasty. In fact, in Ciudad Rodrigo it is a local custom to eat this for "brunch".
The meal provides locals with enough energy to make it
through the entire day.
To the south of the
province, better known as the
mountainous area, the air is dry and cold.
This provides the perfect climate to carry out
the special meat curing process, that allows the meat to obtain it's unique flavor.
In addition, a variety of
agricultural products can be found in the mountain valleys
including olives and cherries. These, as well as other
quality products are sold throughout Spain and
There are so many
terrains and landscapes found in Salamanca it is no wonder that
this province has such a varied
Escuela Internacional Central Registration Office|
C/ Talamanca, 10, 28807 Alcala de Henares (Madrid), España
Teléfono: +34 91 883 12 64, Fax: +34 91 883 13 01