Region
The mountain cuisine is defined by the environment, to sit at the table should not be just a biological issue, but must be understood as an activity for recognition of a society through the culinary arts.
When eating the flagship of mountain cuisine, Iberian Ham, taste the pasture, climate, time and know-how of master ham. But "all pork is used", and how it is harnessed!: Poles back, pepperoni, sausage or simply grilled meats oak wood. The maintenance of the pasture, that the goats were in an animal became indispensable as a brake to the mount savage, thus the use of their milk and thanks to climate of the Sierra mountain, the emerging cheeses.
In village, people, develop orchards that have served and serve as a pantry, in regard to vegetables. Its production is seasonal and therefore needed to conserve the mountain, the traditional conservation has been conducted to this day so special, but also beginning to emerge, companies that practice it. In gardens are cultivated fruit trees, among which the apple, pear, walnut or quince.
The chestnut fruit provides food for not only mountain chestnut, also gives us great variety of mushrooms, but mushrooms are not unique to this ecosystem. The most prized for their culinary qualities are tentullos, gallipiernos, tanas, josefitas, pinatel, gurumelos ...
The variety of flora in the Sierra also helps to develop many types of honey.
The combination of all these products leads to the development of large plates. There is also tied to food traditions weight soups, the broth of the killings, the piñonates, crumbs, oak workers soup, the potato cake, baked ham, garlic laborer, gazpacho winter ... The sweets are also rich, varied and full of history, fritters, donuts, hornazos, capped eggs, flan ...
The traditional drink the Sierra de Aracena y Picos de Aroche offers are mainly the must and the spirits, born from the product liquor and spirits with fruit, mainly cherries.
In short, a delight for the most demanding palates.
