France
Échiré (famous butter 83.5% fat)
Saint-Jean-Pied-de-Port
Gåteau Basque sheep cheeses & local ham & fish
Pyrenean foothills
Queso de Roncal (unpasteurized sheep’s milk cheese)
Pyrenees
meat cooked a la llosa civet stew with wild boar or goat
Northern provinces
game is abundant
Navarra & Rioja
veal from Navarra = well-known; chorizo from Pamplona = very good (these areas eat a lot of meat)
La Rioja area
chorizo sausage cordero lechal (thick slices young lamb roasted over fire with grapevine in fire for smoky flavor)
Salamanca, Granada & Burgos
chorizo & Morcilla sausage
Castile
cordero (lamb) cochinillo (suckling pig)(both meats roasted in wood or clay ovens)
Melide
pulpo (boiled octopus)
Arzúa
known for its delicious creamy cheese
Galicia
famous for oysters, lobsters and crabs
Santiago
barnacles
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