Local gastronomy is closely linked to each season of the year and to seasonal products, so taking profit of the highest quality of them at any moment. It is one of the most varied and tasty cuisines in this region, reason why a true and wide tourist offer has been born around Carcabuey and its dishes. The most representative dish is a stew based on habichuelas amonás (dark beans) with black sausage. Homemade pig slaughter is typical, producing delicious and various kinds of sausage. Other outstanding dishes are patatas a lo pobre (potatoes “poor-style”), chopped orange in olive oil, migas (bread crumbs), chanfainas (sort of stew), salmorejo and gazpacho. Handicraft objects also stand out, especially those made of esparto grass used for farm work and also wicker baskets, dornillos or bowls to serve the typical picadillo (chopped vegetables) as well as other decorative crafts. Forge work decorates many of the façades, conferring the town an attractive noble appearance.