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Home»Microsites»Tasting Segovia

Produce from the Land

THE PANTRY

JUDIONES DE LA GRANJA (large white beans): These take their name from the village of San Ildefonso, located at the foot of the Guadarrama Mountain Range. The beans are so called (judiones) owing to their large size, yet they are remarkably tender and packed with flavour. They are a high-quality product distinctive for their softness after the cooking, even when eaten several days later.

SUCKILING LAMB: Along with the suckling pig, this is local dish for special occasions. It has a long-standing tradition as Segovia has been crossed by drover's roads and cattle tracks and was a famed spot for sheep-shearing and the production of woollen textiles. Suckling lamb from Segovia must fulfil certain requirement in order to be of such high quality and thus bears the "Marca de Calidad Segolechal" quality seal.

SUCKLING PIG: roasted only with water, salt and lard, commonly in a wood-fired oven for three hours. To serve, it is carved using a plate as a testament to its tenderness.

CURED MEATS: It isn't possible to talk about cured meats without mentioning the traditional pig slaughter, which has taken place for centuries to guarantee the food supply to families during the cold winter months. From this family event, chorizo, black pudding and cured ham are produced. Cantimpalos chorizo has given Segovia global recognition.

MUSHROOMS: Segovia is home to a range of mushroom species owing to its large forests and thus, throughout the province, there is a long-standing tradition of mushroom foraging. The most common are milk caps, oyster mushrooms, porcini and St. George's mushrooms, all of which are exquisite in flavour.

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