Extremaduran cuisine

Migas (, ) ("crumbs" in English) is a dish traditionally made from stale bread and other ingredients in Spanish and Portuguese cuisines. Originally introduced by shepherds, migas are very popular across the Iberian Peninsula, and are the typical breakfast of hunters at monterías in some regions of Spain.

cheese made from sheep's milk in the Extremadura region of Spain

Gachas is an ancestral basic dish of central and southern Spain. It is a gruel whose main ingredients are flour, water, olive oil, garlic, paprika and salt.

Spanish cheese

Merino sheep's milk cheese

Type of Spanish cuisine

Spanish white bread

300 px|thumb|Morcón Morcón is a type of chorizo, eaten in much the same way. It is typical of the regions of Andalusia and Extremadura and the province of Salamanca. The difference is the meat with which it is made, which is usually lean without much fat content, and that the meat is stuffed into a section of pork large intestine. In Murcia, Albacete and in some Spanish-speaking regions of the Valencian Community, morcón is a sausage made with cooked pork, stuffed in a bladder, similar to mortadella. In the Valle de Ayora there is a variant known by the name perro. In old Spanish from the 16th

extremaduran dessert