The gastronomy of the entire Salmantine province consists of dishes full of flavors and tastes. Salmantine cuisine is profoundly influenced by its geographical diversity, as the province has everything from wheat fields to mountainous highlands. The clear mountain air helps to cure the region’s famous sausages and hams. Cooking is traditionally uncomplicated, hearty and is based on local high quality and fresh products. Roasted meat, trout, chickpea stew, pureed potatoes and goat’s cheese_ are among the most well known local dishes. Many typical products of the province are appreciated for their high quality, such as cured ham from Guijuelo, cheese from Hinojosa del Duero and the wide variety of legumes like Alubias (beans) or the exquisite Armuña lentils.
The province of Salamanca is well known for its outstanding production of sausages and roasts. Among the variety of products chorizo, a read pepper pork sausage stands out in particular. A common feature shared with the rest of Castile Region is the roast, being its suckling pig (Cochinillo) or goat (cabrito). But the most popular local staple is pork and is used in the vastly throughout the regions cuisine. The white ham comes from a white swine and is only seasoned with salt.
Salamanca is an outstanding region when it comes to conserving flavours. South of the province the artisan tradition of the Iberian pig is cultivated. This special cured ham is a salted leg which has been cured for many years in the local mountains. Iberian pig of Guijuelo is fed naturally in the fields and meadows with exclusive acorns and grass, and is distinguished thanks to the internationally appreciated and expensive speciality known as "black footed" ham.
This is a salty pastry traditionally eaten only after Easter Sunday, and ends the period of Lent. However, nowadays it can be found at any time of the year. The dish varies depending on the province where it is served. Hornazo is stuffed with diverse meats, mainly chorizo sausages, "Serrano" cured ham, pork bacon, hard boiled eggs and sometimes even poultry. It is a popular and inexpensive product.
This is another product that stands out in Salamanca´s gastronomy. The "Morucha" cow has a special and exquisite flavour and is darker than usual beef. "Morucha" meat can become tender and tasty when it is mixed with other ingredients and accompanied by sauces. The quality of meat depends on its origin and quality certification seal which indicates the effort the cattle breeder has taken to conserve the breed´s characteristics whilst improving and stimulating its production.
A particularly popular dish in restaurants ands bars as tapas appetizer. This dish consists of rice and is prepared with different swine cuts, tripe, giblet, lamb, sweetbread and pieces of chorizo.
This consists of cured pork sausage of white or orange colour and is usually a dressing for fried eggs. It is made from pork, bread crumbs, onion, eggs, olive oil and flour; it can be eaten raw or fried in butter. Picadillo is a similar dish but spicier and with pepper, garlic, and tomatoes.
The lentil of the Armuña delights all tastes. Spain is best known for its production of the Armuña lentil. Known for its high quality and fine taste, Armuña lentils are planted in October and harvested at the end of June or the first week of July. Approximately 21000 hectares in the whole province are committed to the domestic production of lentils.
Among sweets Chochos, with anisette, are outstanding. Turron, the almond nougat of Spain, elaborated in the Salamanca province mainly in La Alberca, is also much appreciated. Local confectionery and pastries are also delicious. Good examples include the amarguillos (almond cookies) and mazapanes (marzipan) from the Convent of Dueñas, and the buns and biscuits made by the nuns in Alba de Tormes, also the ‘bollo maimon’, a kind of sponge cake. Other sweets not to miss are roscas (local doughnuts) from La Alberca; almendras garrapiñadas (candied almonds) from Alba de Tormes; huesillos (fried finger-shaped pastries) from Béjar; perronillas (circular cinnamon and almond flavoured biscuits); hojaldres (puff pastry) from Ledesma; ‘obispos’ from Yeltes and Obleas (wafers) from the entire province.