If goat’s cheese is your weakness and you’re passionate about strong, overwhelming cheeses, you need to know about Acehúche cheese, an award-winning product from the province of Cáceres that is obtained from raw milk from Retinta, Verata and Serrana goats and animal rennet. 

The result is a semi-hard, full-fat cheese with a compact texture and white colour, a slightly spicy taste, reaching maturity after two months. 

It comes in small pieces that are usually less than one kilo, after being produced and pressed in chestnut or tin moulds.

More and more people are wanting to try real beers and different flavours, which has led to the popularity of craft beers skyrocketing in recent years.

Each craft beer takes you somewhere different, and this is only achieved thanks to the hard work done by small beer producers to create beers with lots of personality and a strong local character. 

Spain is the largest fig producer in Western Europe and, by region, Extremadura is leader in area and cultivation of fig trees. Although production is very localised, one town stands out in the region for fig growing: Almoharín, in the county of Montánchez y Tamuja.

Its success lies in the cultivation of Calabacita variety figs, which have excellent nutritional quality and have been established in the town for many decades, thanks in particular to the microclimate that comes from the Sierra de San Cristóbal mountains. 

The black pudding in Guadalupe is made from pork and cabbage. This typical sausage is one of the delicacies you have to try while in Extremadura.

Homemade or artisanal jams are a high-quality product, since they are made with the utmost care, respecting traditional process that have been passed down from generation to generation. They know a lot about this in the Jerte Valley, where they are great producers not only of fruits but also fruit products, such as delicious preserves.

In addition to the export of the fruits, with several million cherries every year, in 1989 the Jerte Valley Cooperatives Group began to distil cherries using a process that today services as the model for production of Jerte Valley Cherry liqueur, the only one in Spain made completely using Picota cherries from this region.

On 25 March 1991, the fruit liqueur distillery was opened in a large event.

The philosophy of the process is based on three pillars: organic fermentation of the fruit, artisanal distillation in a still and no use of colouring or flavouring agents.

The world of mushrooms and fungi represents a real universe in the province of Cáceres. These products, stars of gastronomy, are generating more and more interest among enthusiasts, who come to our counties to search for the best specimens.

Moreover, their high culinary value has turned them into an interesting niche for economic development. In addition to harvesting, preserving and selling, there are other leisure and tourism services available that reach their peak during the autumn season.

Patatera is a typical type of sausage from Cáceres and the rest of Extremadura made from Iberian pork cheek and boiled potatoes, seasoned with salt and La Vera paprika, garlic and spices and cured in a drying room. It is also known by the name chorizo patatero.

Extremadura is one of the leading rice producers at national level. Second only to Andalusia in production, Extremadura has over 25,000 hectares dedicated to rice cultivation. This cultivation is found mainly in Vegas del Guadiana and Cáceres, while the most important town in this area is Miajadas, which is also home to an industrial processing, steaming and packaging plant, an important economic driver in this town and its surroundings.

By variety, Indica (long grain) rice is the main variety grown in the province of Cáceres, followed by Japonica (round grain).

Lard biscuits such as perrunillas, bollas de chicharrones; marzipan; doughnuts such as roscas fritas, floretas; fried pastries such as pestiños; baked goods such as hornazos; different types of sweet fritters such as perrillos, sapillos or repápalos con leche, roscas de muégado... The confectioner tradition in Cáceres goes back centuries, to when the Jews and Moors left their mark on the cuisine with use of ingredients from their homelands and Portuguese culinary trends leveraged their influence as well.

The town of Miajadas, in the south of the province of Cáceres, is closed linked to irrigated land, where rice and tomato growing play key roles. Tomatoes are the main driver of its economy thanks to the cultivation of this fruit and its use by the  various tomato factories that produce tomato products that can be found in nearly every pantry.