The food in the Berguedá are based since antiquity until our times are the cultivation of wheat, barley, legumes, cabbage or turnip, potato and corn.
They also raised chickens, cows, sheep and goats. These will be the traditional products of the region.
Their typical dishes are The black peas are a legume that is grown almost exclusively in the Berguedá. They are usually served with bacon.
the escudella de blat escairat is the typical Christmas food in the region. It is usually done exclusively with pork.
The carving of cabbage and potatoes is a typical mountain dish shared with other regions.
The confit of pork in fat or tupina was traditionally associated with the harvest season, when it was consumed by the harvesters to have the strength to work.
There is a great tradition of sausages that receive a regional denomination in Berguedá:
Tastet Tender is the name given to fresh sausage in the region.
Tastet seco or tastet somall is the name given to fuet in the region.
Llonganisa, bull blanc or bull negre, all are pork products
The hunt provides the local kitchen with other types of meat. It consumes rabbit, hare, chamois, boar pig, partridge, quail and woodcock.
There is a great tradition that is to collect mushrooms, which are usually consumed in stews.