The gastronomy of Cabra, in the province of Córdoba, reflects Andalusian tradition and the rich products of the Subbética region. Its cuisine is characterized by the use of fresh, local ingredients, particularly extra virgin olive oil, garden produce, and meats.
One of Cabras most emblematic dishes is salmorejo, a thick tomato, bread, garlic, olive oil, and vinegar puree, served with ham and boiled egg. Another traditional dish is rabo de toro, a slow-cooked oxtail stew with wine and spices, known for its gelatinous and tender meat.
Another standout dish is flamenquín, a roll of meat filled with Serrano ham, breaded and fried, served with fries and salad. Ajo blanco is another specialty, a cold almond soup made with bread, garlic, olive oil, and vinegar, perfect for hot summer days.
Cured meats and cheeses also play a significant role in Cabras gastronomy, with chorizo, morcilla (blood sausage), and goat cheeses being among the most appreciated. The pastry tradition is also remarkable, featuring sweets like pestiños, roscos de vino, and hojaldres, many of them influenced by Moorish heritage.
As for beverages, Montilla-Moriles wine is the perfect complement to any meal in Cabra, adding the final touch to an unforgettable gastronomic experience
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15% discount | D192BG23.
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