Cáceres has been chosen as the gastronomical capital of Spain based on and due to its culinary diversity. There are various gastronomical itineraries to get to know its wine, its cheese and its Pata Negra specialties.
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The acorn fed cured Iberian tenderloin is one of the most appreciated cured meats is our gastronomy. It is produced from the tenderloin of Iberian pigs, raised free range. Sliced at the ideal thickness to enjoy all its flavour and vacuum packed immediately after slicing to retain all the properties that characterise the quality of Iberian products. 100 g...
Delicious artisan raw sheep's milk cheese with a very creamy texture. It is curdled with wild thistle, which gives it a creamy, almost liquid, centre, the main characteristic of this cheese. It can be spread on toast. 500 g
There are many different very popular fiesta and tapas constests in Cáceres. In October, the city of Casar de Cáceres celebrates its famous tribute to the cheese from that region: the “Torta del Casar”.
You will be able to enjoy dipping crunchy appetizers in a fresh and delicious cheese, the “Torta del Casar”, made from made with raw sheep´s milk. elaborado a partir de leche cruda de oveja. Check how it adapts to a fruity white wine, or to an exceptionally velvety red wine. All of it accompanied with a delicious sweet walnut bread and a Lomo de Bellota.