Jara gastronomy is characterised by its use of local products. The most typical dishes include partridge stew, roast lamb, lamb and pulse stew, asparagus, golden thistle and truffles, shepherd’s migas, deer and wild boar “mountain” sausages, pork products such as chorizo, sausage, ham, chops, lamb stew, and roast kid.

Fruit and vegetables are excellent, which grow very early in the year in Gévalo orchards. Honey, which in a distant past was its main source of wealth and whose quality “surpasses that of Alcarria honey”, is also worth mentioning.

As for desserts, some of the most outstanding are delicious crepes, aniseed cakes, candelillas and perrunillas, as well as a number of varieties of fried doughnuts (rosquillas, buñuelos) .

Some of the typical dishes of the región are the following:

En Aldeanueva de Barbarroya, pork products during the pork slaughter season. 
En Calera y Chozas, Calera gazpacho, veal entrecot, and beef steak.
En el Campillo de la Jara, migas with chorizo, lamb stew, and ajocano.
En la Estrella, torreznos and pork products such as chorizo, sausage, ham, pork chops.
En la Nava de Ricomalillo, lamb stew, gazpacho, and candelillas.
En Puerto de San Vicente, roast kid, garlic soup, honey.
En Sevilleja de la Jara, migas, roast kid, bread, and chanterelles with potatoes.

It’s important to highlight the importance that high-quality, locally-made honey and oil have for this region. In the past, honey used to be its main economic resource due to its richness and high quality. As for oil, the Jara region is an area in which olive trees predominate, for which reason olive mills are often found in the towns of the región, where an oil of great quality is made. .