Salamanca Gastronomy
The cuisine of all the salmantine province enjoys a great reputation. The plates are full of flavors. In order to take benefit from Spanish courses in Salamanca, you would prove the following specialties, in a tapas bar or in restaurant:
- Iberian Serrano Ham. The province of Salamanca constituted an outstanding zone of inlays that conserve the best flavor. South of the province the artisan tradition of the Iberian pig is developed. This especial ham is a salt meat pig cured for years in the local mountains. Iberian pig of Guijuelo is fed on natural form in the fields with acorns and is distinguished thanks to the appreciated and expensive specialty internationally known as "black footed" ham. The process of elaboration of these exquisite Iberian products begins in the meadows, where the Iberian pigs live in freedom and feed themselves on with acorn and grass.
- Chanfaina. A plate very asked for in restaurants and tapas bars. It is rice skipped with meats of pig and calf.
- Morucha meat. . Morucha cow meat constitutes another one of foods that characterize the traditional gastronomy of the city. The flavor of this meat has a different taste but simultaneously exquisite, its color is darker than other meats. It is a native meat that has preserved until now after the effort of the local cattle dealers to conserve the old purity.
- Lentils of the Armuña. The lentil of the Armuña is a delicious vegetable with a fame recognized in all Spain and it is prepared cooked with sausages. The secret of this product is in the strict controls to guarantee absolute quality.
- Hornazo. Great Salmantine pie stuffed with garlic sausages, ham, bacon, cooked pig meat and eggs. It is considered a popular product and traditionally it is consumed in Salamanca in the celebration of Monday of Waters.
- Farinato. Sausage (bread, fat of pig, olive oil and spices) of great length, with unforgettable taste, that usually is eatten in mid-morning lunch, after fried it with pig butter.
