Palencia - Local Cuisine

Local Cuisine

The main speciality of Palencia is lechazo (suckling lamb). Traditionally suckling lamb is roasted slowly in a wood oven and served with salad. "Menestra de Verduras" is a mixture of vegetables cooked with chopped pieces Spanish ham, onion, garlic and spices is another traditional dish.

Palencia also offers a great assortment of lettuces, leeks, wild mushrooms, peppers, asparagus, endives and beans. Some legumes, like white beans and lentils are particularly good and cooked in hot dishes with chorizo.

The sopa de ajo, a traditional winter garlic soup dish, made with bread mixed with paprika, water and garlic and cooked slowly. A raw egg is often whipped into the soup as it is served.

Morcilla is a form of Black Sausage made from pig's blood. In Castille the pig blood is often flavoured with pieces of pork fat, onions herbs and spices; the addition of rice gives a distinctive texture and flavour.

Despite being an inland province, fish is quite commonly consumed. Brought from the Cantabrian Sea, fish such as red bream and hake are a major part of Palencia's cuisine. Salted cod is another common dish.

Rivers from the Cantabric Mountains bring the famous trout, grilled with bacon. Crayfish is cooked with a thick tomato and onion sauce.

Palencia has a variety of different breads including fabiolas, roscas or panes.

The pastries and baked goods from the province of Palencia are well-known. Rice pudding and leche frita or fried milk (a mix of milk, sugar, flour and cinnamon with a delicious and jelly-like texture) are favourite desserts.

Palencia is also a producer of wines. Those that are certified as Designation of Origin Arlanza are improving with a taste similar to those of Ribera del Duero and Toro.