LOCAL CUISINE

The cuisine of the Sierra is of a great simplicity and tradition, with own recipes defined by a subsistence economy, very simple and based on an abundant and flavouring spices and on characteristic local products, such flour, hunting, freshwater fishing (basically trout), legumes, fresh vegetables, many fruits and especially on Extra Virgin Olive Oil with Designation of Origin “Sierra de Cazorla”in its varieties “Picual”, and mainly “Royal”.

These are extra virgin olive oil with an acidity of less than 0,4%, 0,6% respectively, rich in vitamins A,D,E,K, high on mononsaturated fats and natural antioxidants, and an organoleptic value that ensures an excellent quality of the oil.

This product is the result of a careful process of breeding, selection and processing of olives from the olive groves of Sierra de Cazorla, which aims to obtain a real natural fruit juice. Its consumption has significant positive effects on the circulatory and digestive systems.

The wheather itself defines this cuisine, abundant and rich flavouring spices, and local products: hunting, legumes, fresh vegetables, flour, freshwater fishing….., all seasoned with a touch of quality that brings our excellent olive oil, absolute gem in every table that boasts of culinary art. Below we highlight the most important:

– Gachamiga (crumbs flour with dried peppers, chorizo and morcilla (black pudding).
– Talarines (thin cakes with water and salt, stewed with hare or rabbit meat).
– Rin Ran (Peppers with cod and potatoes).
– Deer sauce (deer stew with potatoes).
– Serrana Trout (stuffed with garlic, serrano ham and olive oil).
– Gachas dulces (dessert made with flour, cinnamon and honey).

We mention the pork and wild boar sausages and Sierra cured ham. Pork sausages stand out for their distinctive taste (chorizos, black and white blood puddings, salchichones), and the partridge pate, having the characteristic flavor of the pate hunting. Exquisite product delicatessen, soft texture, smooth, and excellent palate.

And after this wide variety of succulent dishes, a no less attractive to the eye and the palate desserts. Local fruits, seasonal, sweet rice, the “enreos”(thin flour fritter), the “manjar blanco”(almond blancmange), the “meloja”, the sweet porridge, will delight the sweet tooth.

All washed down with a good “cuerva” (red wine, lemon, sugar, fresh fruits), or “esparteña” wine, although sparse, is proper in this district.

Finally, a glass of “risol”or home sweet wine, serrano pacharán…,and helping the digestion, herbal infusions :tea stone, pennyroyal, chamomile…