Extremaduran cooking is robust, pork-forward, and unpretentious. The region produces Ibérico de bellota (free-range acorn-fed pork) and Torta del Casar, a celebrated soft sheep's milk cheese eaten by cutting off the top and scooping with bread. Game — partridge, lamb, wild boar — features heavily, and the local morcilla (blood sausage) is worth trying. Cáceres's restaurant scene is concentrated around the Plaza Mayor and the streets descending from the old town.