The gastronomy of Sayalonga is influenced by its Moorish past. Typical dishes include goat with garlic, fried pumpkin with oregano and wine rolls seasoned with matalauva (aniseed). Also of note are the spoon dishes such as fennel stew accompanied by pringá (bacon, ribs and onion black pudding) and cachorreña soups.
However, Sayalonga's most characteristic product is the loquat. This fruit of Chinese origin has made Sayalonga the largest producer of medlars in Andalusia. It is harvested from March to June and, as well as being eaten fresh, loquat jam and loquat liqueur are made from it. Nowadays, it has been incorporated into recipes such as pork loin with loquat sauce, cheesecake with loquat or loquat sponge cake.
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