Earlier this year the Legado and Sabor team’s travelled to Extremadura – a region renowned for its exceptional produce and rich culinary heritage, which in turn shape our menus.
The trip brought the team behind the scenes of two key producers- Finca Pascualete and Señorío de Montanera – deepening our understanding of Spanish gastronomy and regional cooking.
At Pascualete, the focus was La Retorta — a traditional torta-style cheese made from raw sheep’s milk and set using cardoon thistle rennet. This method hails from the farming communities of south-west Spain, whose ingrained nose-to-tail approach saw every part of the animal eaten, including the stomach’s required for traditional rennet. The result, a soft, creamy cheese with a rich, rounded flavour and a gentle bitterness on the finish.
The journey continued with Señorío de Montanera, a leading producer of acorn-fed Jamón Ibérico. The dehesa – a unique ecosystem of oak-dotted pastureland – provides the ideal environment for Ibérico pigs to roam freely, while the montanera refers to the seasonal period when they feed naturally on fallen acorns. This combination gives the ham its distinctive marbling and deep, complex flavour.
Experiencing these traditions first-hand – from cheese-making to Ibérico ham production – continues to inform how we cook at Legado and Sabor, strengthening our connection to the land, the producers and the ingredients we work with every day.
With thanks to Brindisa for hosting and sharing their expertise throughout the trip.
