Worship of Iberian pork and Charra gastronomy
With the pastures of Salamanca as a great larder, the Parador de Ciudad Rodrigo is an outstanding exponent of the gastronomy of Salamanca, whose star products are Iberian pork and Moorish beef. Updated traditional cuisine based on rich sausages, succulent roasts and the best acorn-fed ham from Guijuelo, without forgetting the great emblem of Ciudad Rodrigo: farinato (sausage made from bread crumbs, lard and spices).
the fiefdom of Guijuelo ham and farinato
The stone arcades of the dining hall of this impregnable castle take you back to the Middle Ages while you contemplate the amazing landscapes of the Charro countryside. At the table, along with the best ham from Guijuelo, some of the most popular dishes are the free-range eggs covered with Iberian ham and potatoes, the farinato with low-temperature cooked egg yolk and potatoes, baked lamb leg or grilled sirloin of Moorish beef.
Type of kitchen
Eggs covered with ham, cod loin, Iberian sausages.
The castle of Henry II of Trastámara
The Parador de Ciudad Rodrigo occupies the city castle, rebuilt by Henry II after he conquered the city from the Portuguese for its strategic value as a watchtower of the Campo Charro and the frontier with Portugal.
The castle, built in the Leonese style, is notable for its large 17 metre wide keep, and for the battlements and machicolations of its impressive walls. The castle’s strategic value meant that it was used up the modern age in conflicts such as the Wars of the Spanish Succession and the Peninsular War.