Gastronomy
Local cuisine is based on different ways of preparing goat (cabrito en caldereta, cabrito en cuchifrito, cabrito a la sal and cabrito a la hortelana). One dish (cabrito al polen) includes pollen in the recipe. The pork products (embutidos) of Las Hurdes have a taste particular to the region, like the local chorizos and the morcilla de calabaza, made with pork blood and pumpkin.
Among the staples, the best known are the habichuelas and a stew with offal known as olla con "asaura".
Las Hurdes sweets (buñuelos, hijuelas, bollos fritos (fried buns), roscas, floretas, socochones hurdanos and jeringas) are mostly based on the local honey, as well as lard and flour. The pollen and honey candy caramelos de miel y polen is perhaps the most well-known local sweet outside of the area.
Read more about this topic: Las Hurdes
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