Their gastronomy is influenced by the region of ‘La Mancha’ and the Murcian Altiplano, by the freshest and rough climate and the predominance of a cereal agriculture and grapevine. This cuisine has as it bases the pig meats and occasionally, those of lamb and kid.

This gastronomy is sustained in the meats and vegetables, accompanied by processed fruity wines elaborated in the deputations of Coy, Avilés, La Paca, Zarcilla de Ramos, Zarzadilla de Totana and Doña Inés. This wine-growing area is including within the area of guarantee of vintage 'Bullas'. The wines are processed artisan by the own neighbours and have a graduation of between 12º and 17º.

We emphasize as good area of hunting, the stews of hares, partridges or rabbits with ‘gurullos’. Fried breadcrumbs with ‘tropezones’, small pieces of meat such as sausage, bacon, thin ‘longaniza’ and fried everything in oil with great amount of fresh garlic. Once all these components have been fried, the mass of flour of wheat is made and when the bradcrumbs or ‘Migas’ have been done, adds the previous things. This dish is usually accompanied by radishes, cut olives or ‘partías’, grapes, grenade and vine from the zone.
They take advantage of The Slaughter, a reason for familiar celebration, that takes place during the month of November and that it is the base of winter dishes and of the inlay that is consumed after the stew: white and 'red' sausage , 'butifarra', ‘morcón’, ‘sobrasada’, garlic sausages, and hams.

From the slaughter of the pig other popular dishes are also arosen such as blood sausage, the liver and the chitterlings, that are fried with peppers and 'potatoes to the poor'; the careta to the live coal or cooked with abundant pepper; the bull’s tescicles and the fried brains, without forgetting the ribs marinated with vinegar, sharp oregano, red pepper and abundant oil.

Like counterpoint, you cannot leave olives 'partías' and according to the time, radishes, soft garlic, oranges, dried figs and grenades.