CUISINE. RECIPES

MAIN COURSE

Squares of cod
Monastic cod
Iberian pork fillet and boletus edulis with cardoons
Stewed kid goat from the shepherds of Extremadura
Carrileras de ibérico al vino de tierra de barros con pasas y piñones
Iberian pork cheek stewed with red Tierra de Barros wine and cinnamon
Iberian pork cheeks with a wild asparagus gravy and mashed potatoes
Retinto veal cheeks stewed with fried potato puré
Boned, slow-confit suckling pig from Zafra
Lamb with almonds
Rack of Merino lamb
Warm cod salad scented with La Vera paprika
Templar-style Iberian pork loin
Venison loin
Grilled Extremadura pork
Alcántara-style partridge
Partridge in the Queen’s sauce
Stewed partridge
Red-legged partridge stewed Figón-style
Grilled Iberian pork steak with Torta del Casar
Iberian pork belly with truffles
Pork casserole
Iberian pork fillet pickled slaughter-style
Fillet of venison stuffed with potato blood sausage with a snail and Iberian chorizo sausage sauce
P.G.I. “Ternera de Extremadura” Retinito fillet steak, castúo-style
Iberian sirloin with puréed haricot beans and fruit sauce
Fried Tench
Jerte-style trout