The next, unmissable way to discover the Valle de Rodellar is through its flavours.
In its gastronomic heritage, we must highlight the crespillos, elaborated on the 25th March, the traditional torrijas (like French toast) from the Holy Week, the codfish casseroles, the custards, cast-iron pound cakes, beans, chiretas, the recau (chickpeas and pig fat, snout, leg, and ear), chickpea stew or salmorrejo (codfish, rice, fried breadcrumbs, meat from the cocido), the frechura (leg of lamb, with lamb blood, heart and lung, and onion) and the Nochebuena (NYE) punch.
A great variety of products are produced in the valley, for example: the Sierra de Guara oil; the sweetest honey made from the kermes oak, rosemary and mixed flowers; artisan ice cream with hundreds of flavours; coated and toasted almonds; local seasonal fruit; and goat and sheep Guara cheese, made following traditional methods.
You cannot leave without trying them all. Beyond this, you can even visit most of the traditional workshops and see the very elaboration of the produce.
The pig slaughter, or tocino for its produce, is a social event that combines customs with gastronomy.
Taste the Rodellar Valley! Taste Guara Somontano!