To the north of the capital is situated La Armuña, an ideal region for cereal and pulse crops due to its rich soils. Among these products, the lentil excels as proved its Protected Geographical Indication.
There are few feelings comparable to taste a slice of Guijuelo cured ham. Deep red or pale pink in colour, the lean meat shows a soft shiny greasy surface. Its intense smell and evolving taste make its tasting a real pleasure.
The fame of the chickpea from Pedrosillo gets that far that in the rest of Spain other types of small chickpeas are also named pedrosillano chickpeas. They come from the municipality of Pedrosillo el Ralo, in the region of La Armuña, though they are also cultivated in the bordering villages.
The large dehesas are the habitat of the Morucha cow, the local breed of Salamanca. Under holm oaks and oak groves, livestocks freely graze and feed on the excellent spring pastures.
The Charra Veal is under the Certification Mark of the same denomination that makes reference to fresh meat of beefs, born, bred and fatten in Salamanca.
Iberian products of Salamanca mean quality. This Certification Mark, recognised in 2005, offers selected Iberian products of Salamanca, in particular steaks, chorizos, salchichones, cured hams and pork shoulders.