Exquisite bird that offers multiple ways of cooking and preparation
The pigeons have historically been a highly appreciated resource in the domestic economies of the Tierra de Campos region. There they were raised for self-consumption and were even pickled to fill the pantries during the winter months. This bird, which has always had a strong presence in the cereal region, offers countless gastronomic possibilities.
Due to its characteristics, the pigeon can be cooked in many ways, whether it is the traditional pickled, roasted or in stews with carrots and green peppers accompanied by chives and fried potatoes.