Gastronomy in Andalusia is very location-specific and in a place where the agriculture predominates, the cuisine is mainly based on the fresh garden produce provided by the land, so very fertile in this area. For that reason, the traditional cuisine of most of the villages, offers for starters, soups based on common ingredients like tomatoes, peppers, onions, potatoes and bread. This is the origin of the “sopas perotas” of Alora, the “sopas aplastás” of Pizarra, the “sopas jervías” of Coín or the “sopas poncima” of Alhaurín el Grande. These fresh vegetables are also the base for a large part of the main dishes, like the “porra”, the “majaillo” of asparagus, the dressings or the “calabacete”.
Traditional Pastry making
The pastry making and baking of the Guadalhorce Valley includes ingredients strongly influenced by the passing of the Muslims through the region. The leading products are: the “rosquillas of ochio” (a type of doughnut filled with a dough made of dried figs and almonds), the oil buns (made exclusively from olive oil and sugar), the “roscos puerta horno”, the “borrachuelos” (filled with powder of sweet potatoes or sweet of cider and covered with honey or sugar) or the “pestiños”.
The “Malagueñan” goat
One of the leading products from Málaga is the local goat, one of the most appreciated types of goats for its culinary quality. Prepared in many different ways it is one of the main dishes of the traditional cuisine of Málaga. On the other hand there is a high demand for the dairy products, especially the outstanding goat’s cheese in its fresh variations of semi cured, cured and old.
Each day the production of organic fruits and vegetables is gaining in importance and at last, more widely available in restaurants, with many getting “Bio” certificates.
The country bread of Álora, Cártama or Coín is known throughout the province of Málaga for its taste and especially for its conservation quality. This bread, handmade and elaborated with wheat flour that has been grinded in the old fashioned way (at the flour mill in Almogía) that is, between two stones, is baked in wood ovens and due to the method used and the quality of the raw material, it stays tender for up to four days.
The country bread of Guadalhorce is also the base of several dishes from the local cuisine like the soup “caldo poncima”, the soup “hervías”, the “sopas perotas” or the “sopas aplastás”.
The different types of honey to be found in Guadalhorce are the ones typical to the Mediterranean flora: thyme, rosemary, lavender, eucalyptus, and orange blossom…The honey of Guadalhorce is distinguished for its high and ecological quality and offers a very specific taste and aroma that makes it an unmistakable product.
In the Guadalhorce Valley, the elaboration of sausages has been a fundamental element in the people’s culture. The fattening of the pigs started in spring and for November or December they were ready for the celebration of the slaughter, which was converted into a big social event where friends and families got together and at the same time the pantry was filled with sausages and salted meats for the provision of the family for the rest of the year. This tradition of elaborating sausages has derived in an elevated number of industries and small companies related to the meat sector. Amongst them we find slaughterhouses, cutting rooms, meat industries and butcher shops where many of the typical products follow the traditional way of elaboration. The most demanded of the sector are the black pudding, chorizos (highly seasoned pork sausage), cured and salted loin of pork, cured hams and of course the famous salchichón of Málaga (salami type of spiced sausage) the latter originally from the Valley of Guadalhorce.