Typical Gastronomy

Typical gastronomy

Campillo de Arenas has a great tradition in the production of pork products, among which several types of pork products stand out. chorizosThe one that usually contains sheep's or goat's meat among its ingredients is very popular, and should be eaten early as it hardens quickly.

Also good are the black pudding of this land and the sausages which are called sausages in these parts, without forgetting the back which is usually eaten with garlic. The climate also allows the curing of hamsThe ones that are salted in this land are highly appreciated.

As in many other places in the province where it has been customary to kill a pig as a primary source of subsistence, in Campillo de Arenas they prepare good stewed with chickpeas, bacon and other pork productswhich is accompanied by a dish that is best served with "ardoria"gazpacho made with olive oil, garlic, salt, vinegar and breadcrumbs.

The gastronomy of the Semana Santa in Campilla has its signature dish in the ".white bean and chickpea stew with chickpeas and cod"This stew, which is eaten from year to year and on fasting days, is eaten with great enthusiasm and appreciation. Also for these days of vigil it is customary to prepare the cod in onionthe fried codfish meatballs or in broth, and the tortilla de collejas.

This land has good sheep and goats, which is why on the days of great celebrations, such as the feast of the patron saint, the Virgen de la Cabeza, the roast lambOnce it has been seasoned, some families take it to the ovens of the bakeries to bake it. Also typical of public holidays is the kid with garlicIt is also very common to take fried rabbit with garlic and cumin.

Campillo de Arenas has a wide range of traditional confectionery, the most outstanding of which are the ".christmas eve"These are cakes made of bread dough with oil, aniseed, almonds, walnuts, sultanas, sugar, baked in the oven, which used to be made for Christmas Eve, but are now made and eaten all year round. Also for Christmas, the "almond"a sweet of Moorish origin, and the traditional polvorones.

For Easter, pan-fried fruits are prepared, such as the fried doughnutsthe pestiñoswhich are known here as "worms"and that as the "flowers"They can be sprinkled with sugar or dipped in honey. For each day's consumption, the "..." are to be made.bizcotelas"and the traditional homemade biscuits.