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A taste of Extremadura

The land of Jamón Ibérico

Tucked away in Western Spain, is a region of diverse farming, celebrated for its rich gastronomy and unmistakable flavours, where, tradition and sustainability come together to create some of Spain’s most iconic culinary treasures.

Famed for its million hectares of la dehesa, Extremadura has become the heartland of what can be considered one of Spain’s supreme gastronomic delicacies: jamón Ibérico de bellota. Here, the famous Ibérico black pigs roam freely beneath acorn-laden oak trees for 10 – 12 weeks before the ham is cured for over three years, resulting in its signature nuttiness and depth of flavour.

Among the finest producers of this gastronomic delicacy is Señorío de Montanera, whose hand-carved 100% acorn-fed ham paired with a flight of sherries, takes pride of place in our September monthly special, offering a true taste of this land’s culinary excellence.

The fiery flavours of Extremadura

From the savoury allure of charcutería to the kick of aromatic spices, Extremadura’s culinary identity shines through Pimentón de la Vera — the smoky paprika that infuses countless Spanish tapas with depth and vibrant flavour. Grown in the fertile lands of the La Vera region, this paprika thrives in a unique microclimate of mild temperatures and abundant rainfall, giving it its renowned deep, rich taste.

Available in three varieties – dulce (sweet), agridulce (mild), and picante (spicy) – each type carries the distinct touch of its producer. This versatile spice plays a key role in crafting traditional Spanish chorizo, adding a distinctive smoky bite while also bringing bold flavours to Brindisa Tapas favourites like Patatas Bravas, sobrasada, and pulpo a la gallega, adding that unmistakable touch of Extremadura to every bite.

Extremadura Supper Club

Book your table today and let us transport you to the rolling hills of Extremadura with our specially curated three course supper club menu. Indulge in authentic regional flavors with dishes like salmorejo de cerezas, made with sweet Valle del Jerte cherries; migas al pastor, a rustic mix of bread and chorizo; caldereta de cerdo ibérico, a hearty Iberian pork stew; and huesillos extremeño, a crispy, sugar-dusted fried dessert. Each bite being a testament to the region’s dedication to preserving its agricultural heritage and culinary prowess.

 

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Tapas Brindisa London Bridge only takes reservations from 12pm until 5 pm, Monday to Thursday.
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