The tastes, the smells, and the composition of the dishes of Tajo Internacional cannot be understood without the vegetables, the fruit trees, or the meat products which are the offspring of a privileged land. Gastronomic excellence begins long before the dishes reach the table; the territory itself is a great larder which supplies this cuisine with quality products that are hard to equal.
The Iberian pig lives here in freedom, it is reared and feeds thanks to what it is offered by the dehesa, a natural habitat and ecosystem which is unique in the world. It is from this quality of life and excellent feeding that its derivatives arise, among which the Iberian Ham of the Dehesa de Extremadura Denomination of Origin is the star product. It is closely followed by other products such as Iberian loin, pig’s stomach, bobo sausage, or sausages made with potatoes (patatera) which we can sample with the traditional cabbage (pig’s stomach) or with the traditional Extremadura breadcrumbs with which a traditional pig-killing day begins.
On this land heifers and lambs are also reared; under the Veal of Extremadura Protected Geographical Indication and the Lamb of Extremadura Protected Geographical Indication they offer us succulent dishes of sirloin from the retinto breed or beef entrecote and popular recipes such as lamb stew and chanfaina.