This variety of Iberian ham is produced with meat coming from acorn-fed Iberian pigs that are either 75% or 50% pure Iberian breed, meaning they have been crossbred with other pigs such as the Duroc breed. As in the case of jamón 100% ibérico de bellota, the pigs used in the production of this ham are allowed to roam freely across the oak pasturelands in their final rearing stage, known as the montanera, eating an acorn-based diet until they reach the desired weight for the sacrifice, or the matanza as the Spanish call it. Jamón ibérico de bellota makes for about 13% of the total Iberian ham production and is distinguished by a red label.

The designated areas of Iberian bellota ham production include the Dehesa de Extremadura, Salamanca, Huelva, and Valle de Los Pedroches in Spain, along with Barrancos in Portugal.

Queso Payoyo is a Spanish cheese made with a mixture of goat's and sheep's milk from local Payoyo goats and Grazalema sheep. Its flavor is rich and tangy, the rind is cross-hatched, while the texture is creamier and softer than Manchego, which it somewhat resembles.

Payoyo's aroma has hints of butter and herbs. It is recommended to serve it with crusty bread and a glass of dry sherry or red wine. The Spanish Ministry of Agriculture awarded it with the title of Spain's Best Cheese in 2013, and in 2014, it won a bronze medal at the World's Best Cheese awards.

Jamón Serrano is a cured ham produced using the traditional methods dating back to Roman times. This ham has a bright pink to purple color and shiny appearance when cut. This ham is made in four separate steps that include salting, washing, post-salting, and drying or maturation.

Jamón Serrano is cured and dried without skin for more than a year and has a delicate and characteristic aroma. Not much salt is used during the production of this emblematic ham, which makes it only slightly salty and brings out sweet notes that complement the flavor beautifully. 

Arroz con bogavante is a traditional Spanish rice dish originating from Valencia. This brothy rice dish is usually made with a combination of round rice such as arroz bomba, lobster, fish stock, white wine, shrimps, onions, garlic, bell peppers, tomatoes, paprika, saffron, olive oil, and seasonings.

The ingredients are sautéed in a pan, then simmered in stock until everything is fully cooked. There should be leftover liquid in the pan, as this dish should be brothy and the rice should float in a liquid broth. The pan is covered and the dish is left to rest for a few minutes before serving. 

Pringá is a traditional Spanish dish with Andalusian origins. It consists of cured sausages (morcilla, chorizo), roast pork or roast beef, and either pork or beef fat. The meat is cooked slowly for a long time until the meat starts to fall apart easily.

Pringá can be served in different ways – as pieces of meat on a plate, eaten without cutlery by combining the meat with pieces of bread (pringando), or as a tapa, where the meat is tucked inside bread rolls as a small sandwich. 

Vieiras en su concha is a traditional Spanish dish originating from Galicia, consisting of scallops served in their shells. The dish is usually made with a combination of scallops, olive oil, onions, garlic, pimentón, white wine, tomato sauce, salt, pepper, breadcrumbs, and parsley.

The garlic, onions, and pimentón are sautéed in olive oil, then covered with wine, tomato sauce, and seasonings in order to create a sauce. The scallops are boiled and arranged on a baking sheet in their shells, then topped with the tomato mixture, breadcrumbs, and parsley. 

Lechazo is a Spanish dish consisting of a roasted suckling lamb. In order for the lamb to classify as lechazo, it must weigh between 5 and 7 kg and its age cannot be more than 20 to 30 days. The lamb must be fed only on its mother's milk, hence the name lechazo, derived from the word leche, meaning milk.

Today, numerous restaurants in Spain specialize in lechazo, where they roast the lambs in traditional wooden stoves known as hornos de leña.

Cordero asado is a popular Castillan dish made by roasting a whole lamb over an open fire. The lamb is usually marinated with lemon, garlic, and various fresh herbs such as rosemary and thyme. Once it is properly cooked, cordero asado is typically accompanied by roasted potatoes and onions on the side.

The dish is especially popular during the Christmas season.

Gelatinous fish heads known as kokotxas are a key ingredient for this classic Basque dish. Kokotxas usually come from the flashy cheeks (lower part of chin) of hake or cod. The dish is sometimes served in a sauce consisting of white wine, garlic, flour, and olive oil.

A more traditional way of serving kokotxas is in salsa verde sauce, consisting of olive oil, flour, fish stock, garlic, and finely chopped parsley. The kokotxas are lightly fried in a clay casserole pot, then combined with the sauce. It's recommended to serve the dish with crusty bread on the side for mopping up the sauce.