Spanish Food Gems & The Camino de Santiago

Posted by Laura Paulisich on

France: Échiré (famous butter 83.5% fat)

Saint-Jean-Pied-de-Port: Gåteau Basque sheep cheeses & local ham & fish

Pyrenean foothills: Queso de Roncal (unpasteurized sheep’s milk cheese)

Pyrenees: meat cooked a la llosa civet stew with wild boar or goat

Northern provinces: game is abundant

Navarra & Rioja: veal from Navarra = well-known

Pamplona: chorizo = very good (these areas eat a lot of meat)

La Rioja area: chorizo sausage. cordero lechal (thick slices young lamb roasted over fire with grapevine in fire for smoky flavor)

Salamanca, Granada & Burgos: chorizo & Morcilla sausage

Castile: cordero (lamb), cochinillo (suckling pig) (both meats roasted in wood or clay ovens)

Melide: pulpo (boiled octopus)

Arzúa: known for its delicious creamy cheese

Galicia: famous for oysters, lobsters and crabs

Santiago: barnacles

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