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Gastronomía
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La gastronomía de Mérida destaca por una gran variedad de platos fríos como el gazpacho, el ajo blanco o la suculentas ensaladas (cojondongos, zorongollos, jilimojas, aceitunas machadas o ralladas...), aprovechando todos los productos de huerta que crecen en las Vegas del Guadiana, tanto vegetales como frutales. Ya fue típico en época de Augusta Emérita la bacanal de frutas, una ensalada dulce en el interior de una sandía vaciada.

Estos vegetales de huerta son también básicos en la preparación de platos calientes: caldos y cremas de verduras, legumbres guisadas, patatas al rebujón, pisto de verduras, revuelto de espárragos trigueros...

Muy típica es también la variedad de tapas principalmente de productos del cerdo, que se crían en dehesas de la zona básicamente con bellota: jamón, lomo, lomito, morcón, variedad de chorizos y salchichones; y de quesos de cabra y oveja.Jamón Ibérico
Pescados y carnes.
Pescados de río: carpa, tenca o trucha cocinados en escabeche, al horno o a la plancha en su punto de vino blanco, ajo y perejil, a menudo acompañados de guarnición de verduras.
Carnes de caza: conejo al estilo Mérida, caldereta de cordero...

 

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