Gastronomy of the Iruelas Valley
Traditional Flavors of Castilla y León
Traditional Flavors of Castilla y León
The Iruelas Valley, located in Avila (Castilla y Leon) and declared a Natural Reserve, not only stands out for its scenic beauty, but also for its traditional cuisine based on local products, hunting and livestock.
TYPICAL DISHES OF THE IRUELAS VALLEY
HUNTING MEATS
- Stewed wild boar: Stewed with red wine, aromatic herbs and potatoes.
- Serrano style deer: Roasted or in sauce, accompanied by chestnuts or mushrooms (abundant in the area).
- Pickled partridge: A classic of Castilian cuisine, marinated in vinegar, oil and spices.
ROAST LAMB AND SUCKLING PIG
- Roast suckling lamb: Slowly cooked in a wood-fired oven, with a crispy crust.
- Roast suckling pig: Tradition shared with Segovia, but with the seal of Avila's cuisine.
LEGUMES AND STEWS
- Beans from Barco de Avila: One of the products with Denomination of Origin, cooked with chorizo, black pudding and bacon.
- Castilian soup: With hard bread, garlic, paprika and poached egg.
- Patatas revolconas: Made with paprika and bacon, typical on cold days.
FOREST PRODUCTS
- Wild mushrooms (chanterelles, boletus):In scrambled eggs, stews or grilled. - Roasted chestnuts: Very consumed in autumn, especially in the Magosto (traditional festival).
TRADITIONAL DESSERTS
- Huesos de santo: Typical almond candy from Avila. - Tortas de chicharrones: Made with pork lard. - Yemas de Santa Teresa: Avila dessert par excellence, made with egg yolk and sugar.
TYPICAL DRINKS
- Wines from Castilla y León (especially red wines from the nearby DO Cebreros).
The gastronomy of the Iruelas Valley is a reflection of the Castilian mountain cuisine: strong, tasty and linked to seasonal products. If you visit the area, be sure to try its game stews, beans and roasts, accompanied by a good local wine.