Castilian-Leonese cuisine

Castilian-Leonese cuisine refers to the typical dishes and ingredients of the region of Castile and León in Spain.

This cuisine is known for its cooked dishes (guiso) and its grilled or roasted meats (asado), its high-quality wines, the variety of its desserts, its sausages (embutidos), and its cheeses.

In addition, in certain areas of Castile and León, one can find the important production of apples, almond paste, and more.

The major dishes in this cuisine are of veal, morcillas, legumes (such as green beans, chickpeas, and lentils), simple soups with garlic, and select wines.

Other major dishes include pork and embutidos, found all over Castile and León, but that reach their peak in Salamanca (specifically in Guijuelo and Candelario); several types of empanadas; roast lamb and suckling pig; morcilla; haricots; cocido maragato [es] (eaten in reverse order); botillo of Bierzo; jamón from Guijuelo; and queso castellano (a sheep's-milk cheese).

Jamón Ibérico , BEHER "Bellota Oro", was elected as "Best ham in the world" in IFFA Delicat 2007 and 2010.
Beans of El Barco de Ávila
Cecina as served in a restaurant
The lechazo asado (roast lechazo - lamb -), is a very typical dish from the province, and others like the Cochinillo asado ( roast suckling pig ).