Regional delicacies
Spain’s geography and climate have influenced Spanish cooking methods and its ingredients, leading to great regional variety. Spain itself was made from uniting several smaller independent kingdoms, as well as being divided by several mountain ranges which made travel and communication difficult until the 20th Century, contributing to the evolution of its regional delicacies.
The very landscape itself influences the composition and taste of Spanish produce. For example, the richness of the pasture, or the particular air used to cure meats. Many of Iberica Food’s products have Protected Designation of Origin (PDO) status, a European Union standard which guarantees their quality and where they come from. To achieve the standard, food must be produced, processed, and prepared in a specified area and reflect distinct characteristics from it.
We created this food map to showcase some of the regional delicacies of Spain, visit our blog to explore more.
Buen viaje (happy travels)!
| Beer: A Coruña |
| Canned fish: Santoña, Cadiz |
| Canned vegetables: La Rioja |
| Cured Ham: Avila, Salamanca, Badajoz, Lugo, Huesca |
| Cured meats: Avila, Guijuelo, Salamanca, Lugo, Badajoz |
| Extra Virgin Olive Oil: Jaen |
| Leguminous: Cadiz |
| Manchego cheese: Toledo |
| Morcilla de Burgos: Burgos |
| Nougat: Jijona |
| Olives: Murcia |
| Paella rice: Sollana, Valencia |
| Paprika: La Vera, Caceres |
| San Simon Da Costa: Lugo |
| Spanish Crisps: Segovia |
| Sweets: Burgos |
| Vinegar: Cadiz |
| Wine: D.O. Rioja, D.O. Ribera del Duero, D.O. Rías Baixas |
