Extremadura does not cook to impress from a distance. It cooks from the land, from the smokehouse, from the sheepfold, from the bar counter where a plate of migas arrives hot and glossy with pork fat. This is Spain at its most rural and deeply flavoured: Ibérico ham from oak-dotted pasture, paprika with a campfire soul, cheeses that collapse under a spoon, and wines made for long meals rather than quick tasting notes. The region sits in western Spain, along the Portuguese bor
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