Artisans on El Camino
THE SWEET CAPITAL OF EL CAMINO
Melide is more than just a stop on the Camino de Santiago; it’s a hidden gem for those who appreciate authentic traditional sweets. With its rich history and strategic location at the crossroads of the French and Primitivo Caminos, Melide has preserved its legacy through its traditional confections.
In Melide, Estilo is much more than an ordinary bakery. Founded over 60 years ago, Estilo has been passed down through three generations, with Alberto Rodríguez currently at the helm.
Alberto has become a guardian of tradition, dedicated to preserving the ancestral recipes and methods that have made Estilo a pillar of Melide's identity. Alberto grew up surrounded by the aromas of freshly baked pastries, learning the craft from his father and grandmother. This deep connection to his family’s legacy is what drives him to maintain the authenticity of Estilo’s offerings.
Despite the challenges of modern times, including fluctuating economies and the fast pace of life, Alberto remains committed to the simplicity and purity of the ingredients used in his bakery, without the use of any preservatives.
The result is a range of sweets that are not only delicious but also carry the essence of Melide’s rich cultural heritage.
Travelers are warmly invited to visit Estilo, in the heart of the town, and enjoy the magic of Melide’s most famous treats: Melindres, Ricos, and Almendrados, accompanied by a delicious coffee
Preserving Tradition with Passion and Innovation
In the serene landscapes of Sarria, Lugo, lies Cárnicas Teijeiro, a testament to tradition, passion, and innovation in the world of charcuterie.
Founded by the Teijeiro family, this remarkable business has been a pioneer in the recovery and production of the Cerdo Celta breed, an endeavor that began in the late 1990s. Carlos Teijeiro, inspired by his entrepreneurial spirit and deep family roots, left a successful career in engineering training to pursue this noble cause.
Celtic Pork
The Celtic pig (Galician: Porco celta) is a breed of pig native to the autonomous community of Galicia in north-western Spain.
Though they were relatively common until the early 20th century, Celtic pigs had nearly disappeared by the 1980s. The breed is recovering and there are now more than 2 500 purebred sows.
Celtic pigs grow more slowly and develop more fat than modern breeds like the Large White, making them less well-suited to intensive commercial meat production, but ideal for the creation of cured pork products.
Eco Granja
Carlos, alongside his brother-in-law Óscar Moreno, took the reins of the family business with a vision to elevate the quality and authenticity of their products. They established Eco Granja Teijeiro, a 20-hectare farm in O Incio, dedicated to the sustainable breeding of Cerdo Celta. Their commitment to excellence is reflected in every aspect of their work, from the careful selection of animals to the meticulous crafting of each product.
The journey of Cárnicas Teijeiro is one of resilience and dedication. Unifying 27 parcels of land from various families to create their expansive farm was no small feat. Yet, driven by a shared vision, Carlos and his team have created a thriving ecosystem where tradition meets modernity. Their efforts have not only revived a nearly extinct breed but also set new standards for quality in the charcuterie industry.
Carnicas Teijeiro
At Cárnicas Teijeiro, every product is a labor of love, embodying the rich heritage and culinary excellence of Galicia. Visitors to their farm can immerse themselves in the complete experience, from learning about the history and technology of farming to participating in workshops and tasting sessions.
Through their innovative approach, Carlos and his family have created a destination that celebrates the past while embracing the future.
The pottery tradition of Gundivós was at risk in the 20th century due to the introduction of plastic and glass. However, thanks to the efforts of individuals like Elías González to revitalize the Rectoral de Gundivos, one of the four remaining active traditional pottery centers in Galicia, this site offers some of the most primitive pottery on the Iberian Peninsula, characterized by its distinctive black color. This is the only low-wheel pottery still preserved in Galicia.
Pottery in Gundivós began in the 15th century and has remained almost unchanged to this day. By the mid-20th century, the mass sale of plastic began to replace these pieces, nearly leading to their disappearance. The revival was thanks to a group of emigrants who, in the late 1970s, decided to dedicate themselves to revitalizing the craft of "cacharreiro."
Elías González learned this craft from one of them, Agapito, and decided to make it his way of life. By rehabilitating an 18th-century building, "La Rectoral de Gundivós," he linked the craft to the tourism of the Ribeira Sacra. In the Rectoral, besides the pottery workshop, he equipped a room for conferences, another for the exhibition of ancient pieces, and another for sales. The rectory is today a comprehensive project where one can see a traditional pottery workshop in operation, acquire unique pieces, and understand this precious tradition.
The pottery of Gundivós in Galicia is truly a gem of Europe's artisanal heritage. This ancient tradition, rooted in a historic wine-growing region, is a living testament to the connection between the land, culture, and craftsmanship.
Founded over 60 years ago in Barbastro, at the foothills of the Spanish Pyrenees, Julián Mairal is a family-run business dedicated to preserving and enhancing the rich traditions of Aragonese charcuterie.
The company was established in 1958 by Julián Mairal Fumanal, whose vision and passion laid the foundation for this artisanal brand, known for its exceptional quality.
Today, under the leadership of Julián Mairal Villamana, the company has modernized while staying true to its roots. Julián’s deep knowledge of the meat industry has allowed him to expand and improve production facilities, transforming the business into a national leader in ham, fresh and cured sausages, and longaniza. The third generation of the Mairal family now plays key roles in the company, ensuring that the legacy and traditions of Julián Mairal continue to thrive.
Sustainability & Innovation
Mairal’s commitment to sustainability is evident in their use of solar panels and environmentally friendly practices, ensuring their production is both high-quality and energy-efficient. Their dedication to food safety and innovation has made them a leader in the industry, always striving to meet the highest standards of quality through certifications like BRC and IFS.
The Mairal family’s focus on craftsmanship, quality, and environmental responsibility reflects the core values that have guided the company for more than six decades. This combination of tradition and modernity ensures that their artisanal products remain a benchmark for excellence.
Beatriz Figueroa Pérez y Borja Jiménez Rodríguez han decidido apostar e invertir todos nuestros recursos en la creación de la marca Miel Camino de Santiago, después de haber dedicado no pocos años en el oficio que hemos absorbido desde niños.
Su local está situado en pleno Camino de Santiago Francés (Cacabelos), donde te invitamos a visitarnos y conocer todo lo relacionado con el bello mundo de la apicultura.
Nuestros colmenares están repartidos a lo largo de los Caminos que recorren El Bierzo, por ejemplo: en el municipio de Corullón en pleno Camino de Santiago Francés, en la localidad de Congosto en pleno Camino de Santiago Olvidado, en el Municipio de Villafranca en el Camino de Santiago Francés y otros.
A Taste of Tradition and Devotion
In the heart of Carrión de los Condes, the historic Monasterio de Santa Clara is not only a spiritual sanctuary but also home to a centuries-old tradition of artisanal sweets, lovingly crafted by the cloistered nuns. Under the leadership of Sor Micaela, a true force of nature, the monastery's small community continues a legacy that dates back to the 13th century, combining faith and craftsmanship in every delicacy.
For the Poor Clares, making sweets is not just a skill—it has been their main source of livelihood since 1952. Using pure and authentic ingredients, they follow strict traditional recipes, producing the highest-quality sweets that have sustained the community for over five decades. Every bite is a testament to their dedication, with no compromise on quality; only fresh eggs, almonds, and other genuine ingredients are used to ensure that each pastry has the true flavor the original recipe demands.
Lemon and cream pastries are two of their most beloved creations, a perfect blend of traditional flavors and local devotion. These treats not only preserve recipes passed down through generations, but also connect the monastery to the broader community through events like the Dulzura en Clausura fair, which showcases these handmade treasures.
Despite the challenges of modern times, Sor Micaela and her fellow nuns have adapted, ensuring that the ancient art of convent baking thrives. Now, for the first time, you can enjoy their exquisite sweets through online sales, supporting local traditions from afar.
For those interested in tasting these heavenly delights, orders can be placed via email or WhatsApp, with every purchase supporting the ongoing work of this historic and sacred institution.
A Journey Through Wine, Art, and the Camino
In the heart of Rioja Alta, nestled along the historic Camino de Santiago, Bodegas Florentino Martínez is a place where the tradition of winemaking intertwines with art and culture. Established in 1992, this family-run bodega in Cordovín carries forward centuries of vinicultural heritage, blending the past with the present through the creation of exceptional wines and artistic expression.
At the heart of the winery is the Calado Florentino, an awe-inspiring underground cellar transformed into an artistic masterpiece by the Bilbao artist Alberto Palomera. This space is not just a place for aging wine but a tribute to the spiritual and cultural legacy of the Camino and Rioja’s monastic history. With its medieval-inspired pictograms and arches, the Calado invites visitors into a unique "scriptorium," where the journey of wine mirrors the philosophical and religious pilgrimages of the past.
The winery’s devotion to culture extends beyond its walls.
Florentino Martínez’s passion for storytelling shines through his annual Microrrelatos (flash fiction) contest, which celebrates the launch of wines like Tinto Distercio and Tanka. These literary contests bring together writers to capture the essence of the wines in short, evocative stories, deepening the connection between wine and narrative art.
Florentino’s wines are as much a reflection of the land as they are of his family’s dedication. Handpicked from vineyards over 50 years old, each bottle is crafted with precision, drawing out the finest qualities of the fruit. Wines like Tinto Distercio and Florentius Blanco—produced only in exceptional years—are renowned for their depth and complexity, with oak barrels made from the nearby Montes Distercios adding a unique regional touch. These limited-edition wines are celebrated not just for their quality, but for the cultural and literary narratives they inspire.
A visit to Bodegas Florentino Martínez is a journey through time, where you’ll not only taste exceptional Rioja wines but also immerse yourself in the art, history, and storytelling that make this bodega a true cultural landmark.
Come discover the rich stories behind each bottle and explore the artistic soul of Rioja Alta.
Bierzo's Wine
Enrique Fink is a master jeweler from Santiago de Compostela, renowned for his exceptional skill in working with two of the region's most emblematic materials: azabache (Jet or Black Amber) and silver.
With a career dedicated to craftsmanship, Enrique has perfected the creation of unique pieces that blend tradition and modernity, making his name a benchmark in Compostela jewelry. He is now the president of the Ourives de Compostela association, a group that unites the city’s silversmiths and jet carvers.
Azabache, a fossilized wood millions of years old, known for its intense black color and durability, has been crafted in Santiago with a level of mastery found nowhere else in the world.
The significance of azabache as the stone of the Camino dates back to the Middle Ages when pilgrims would purchase azabache amulets from artisans in Santiago as a memento of their journey. The stone, often referred to as “black amber”, is believed to have magical properties, offering protection against negative energies. This deep-rooted tradition continues today, with Enrique’s creations embodying the spirit and symbolism of the Camino.
Silver, the other pillar of his work, is meticulously selected by Enrique, always ensuring the highest quality. His skill in working with silver filigree is impressive, reflecting years of dedication and practice. Each piece that leaves his workshop is a testament to his commitment to artisanal excellence, where precision and attention to detail are paramount.
The creative process in Enrique’s workshop is a testament to his deep knowledge and experience. From the selection of the righ fragment of azabache to the design and fabrication, each stage is carried out with a rigor and passion that ensure each piece is unique and imbued with the rich cultural heritage of Santiago.
Enrique Fink is also an innovator, capable of reinterpreting the classics, adapting, and evolving without ever losing his essence to remain relevant in the contemporary world.
Ribeira Sacra Heroic Viticulture
Nestled in the heart of the Ribeira Sacra, in the Amandi subzone, Finca Cuarta is a true reflection of the strength, magic, and dedication that define this rugged Galician landscape. Founded by Rubén Moure, a passionate winemaker with deep roots in the region’s winemaking traditions, Finca Cuarta is not just a winery; it’s a testament to the enduring spirit of Ribeira Sacra’s heroic viticulture.
Rubén Moure, a third-generation winemaker, has been at the helm of Finca Cuarta for over a decade, continuing the legacy of his family in the art of winemaking. His journey began with the Prior de Pantón winery, but his vision for Finca Cuarta soon took on a life of its own. With a deep love for the land, particularly the lesser-known Ribeira del Cabe, Rubén has expanded the winery’s production from an initial 120,000 liters to an impressive 380,000 liters annually. His wines are crafted with the utmost care, reflecting the unique terroir and the heroic efforts required to cultivate these steep, terraced vineyards.
At Finca Cuarta, Rubén’s commitment to monovarietal wines allows each grape variety to express its true character. His dedication to traditional methods, combined with modern techniques, has earned Finca Cuarta numerous accolades in prestigious wine competitions.
Visitors to Finca Cuarta can experience the magic of Rubén’s wines firsthand. Although the winery is not yet open for full-scale wine tourism, the team is always ready to share their passion and knowledge with those who seek out the true essence of Ribeira Sacra.
CROSSING THE PYRENEES BORDER
Etxenike, nestled in the picturesque Pyrenean town of Burguete, Navarra, just in the Camino between Roncesvalles and Zubiri, is a distinguished artisan producer specializing in foie gras and pâtés.
Founded in the early 1990s by Mitxel Etxenike, a skilled craftsman with deep roots in French culinary traditions, Etxenike has become synonymous with quality and craftsmanship in the world of gourmet delicacies. With a commitment to upholding artisanal methods passed down through generations, Etxenike proudly carries the "Empresa Artesana de Navarra" designation and the prestigious Reyno Gourmet mark.
The Tradition of Duck in Navarra
Navarra's relationship with duck products dates back to history, when the region’s proximity to France, especially the Pyrenean valleys near Aquitaine, inspired local entrepreneurs to learn from French experts.
This cross-border exchange led to the establishment of duck farms in Navarra, primarily for foie gras production. Over decades later, this tradition not only continues but thrives, contributing significantly to the local economy and maintaining a strong presence in both national and international markets. Duck, with its versatile uses, from foie gras to confit, remains a centerpiece in gourmet cuisine, celebrated for its rich history and exceptional flavor.
Craftsmanship and Quality
Etxenike’s dedication to quality is evident in every step of its production process. The ducks and geese used in their products are sourced from the renowned Landes region of France, where they are raised on a strict diet of pure corn. This commitment to quality ensures that each product, whether it’s foie gras, pâté, or another delicacy, meets the highest standards. The meticulous preparation and artisanal care put into every item uphold the rich culinary heritage of Navarra.
Navarrete: A Historic Center of Ceramics
In the heart of La Rioja, in the historic town of Navarrete, Alfarería Naharro stands as a symbol of traditional Spanish ceramics.
Navarrete, known as the last pottery center in the region, has a ceramic tradition that dates back centuries, possibly originating in the potteries of the Roman era. The local clay, combined with traditional techniques passed down through generations, has made Navarrete a unique center for ceramics.
Today, it is the last remaining pottery center in La Rioja. Antonio Naharro Flores, the master potter behind Alfarería Naharro, has dedicated his life to continuing this legacy, creating pieces that honor both the past and present of this ancient art.
Craftsmanship and Innovation
At Alfarería Naharro, the focus is on creating high-quality ceramics using both traditional and contemporary methods. Antonio’s pieces range from functional items like wine jugs, milk jars, and water pitchers to decorative and custom-made ceramics. His workshop is known for its Jarro Medidor de Leche (milk measuring jar) and Tarro de Ordeño (milking jar), which are inspired by traditional designs once popular in the Basque Country and Navarrete. These pieces are often finished with a white glaze, leaving the lower part unglazed, a technique that reached its peak in the mid-20th century.
Antonio’s work is a blend of the old and the new. He continues to use the traditional potter’s wheel for many of his creations, ensuring that each piece is crafted with the same care and attention to detail that has defined Navarrete’s pottery for centuries. The Cántaro de Navarrete, for instance, is a signature piece that exemplifies this blend of tradition and functionality.
A Commitment to Heritage and Sustainability
Antonio is not only dedicated to preserving the traditional methods of his craft but also to ensuring that his work is sustainable. All of the clay used in his workshop is natural and locally sourced, ensuring that his pieces are eco-friendly and free from harmful chemicals. This commitment to sustainability is evident in every aspect of his work, from the materials he uses to the techniques he employs.
Celebrating Ceramic Art at N.A.CE
Navarrete’s ceramics tradition is celebrated annually at the Feria Nacional de Alfarería y Cerámica N.A.CE., where artisans from across Spain and beyond come together to showcase their work. This event, which includes art, music, and theater, is a testament to the enduring importance of pottery in Navarrete and the broader cultural landscape of La Rioja. Antonio Naharro is a key figure in this community, representing the rich heritage of Navarrete’s ceramics while continuing to innovate and push the boundaries of his craft.
SIX GENERATIONS OF DEDICATION
La Pala is not just a business; it is a legacy that spans six generations, rooted in the heart of Arnedo, La Rioja. Since 1870, the Solana family has been meticulously crafting fardalejos, a traditional dessert with a history that traces back to the Arab occupation of Spain.
Over the decades, the Solana family has remained true to the original recipe, passed down through the generations, ensuring that each fardelejo is a genuine taste of La Rioja's rich culinary heritage.
The Solana family's journey began with the beloved matriarch, affectionately known as "La Pala," who first brought these sweet delicacies to the public from her home kitchen. Originally made for special occasions like baptisms and weddings, fardalejos were handcrafted in the homes of clients, using simple tools like rolling pins and pans. The exclusivity of this tradition made fardalejos a cherished treat, a tradition that the Solana family continues to uphold with pride.
Throughout the years, the family has expanded their reach beyond Arnedo, with each generation contributing to the business's growth and modernization. From the humble beginnings in a small workshop to the establishment of a dedicated production facility in 2010, Fardalejos La Pala has always prioritized quality and tradition. Today, Gonzalo Solana, along with his father Juan Francisco and brother-in-law Mario, continue to produce these exquisite pastries, preserving the time-honored techniques while embracing the future of the family business.
The family's commitment to tradition and quality has made Fardalejos La Pala a staple in Riojan culture. They continue to distribute their fardalejos throughout La Rioja and beyond, bringing a taste of Arnedo to homes across Spain. Their products are a symbol of the enduring craftsmanship and passion that defines the Solana family.
GLORIOUS CHORIZOS
Embutidos Gloria is more than just a family business—it's a testament to the enduring traditions of La Rioja. Founded by Julio and Pilar, who carry on the legacy of their parents, this small yet renowned company specializes in the production of high-quality artisanal hams and sausages. Nestled between the towns of Entrena and Logroño, Embutidos Gloria is deeply rooted in the rich, time-honored practices of the region's charcuterie culture.
Julio and Pilar grew up immersed in the world of charcuterie, helping with the traditional pig slaughter, or "matanza," since they were children. This early exposure to the craft instilled in them a deep respect for the process and a commitment to maintaining the authentic flavors that have been passed down through generations. Their dedication to preserving these flavors earned them the prestigious "Artisan Seal" from the Government of La Rioja in 2013—a mark of quality that few can claim.
At the heart of Embutidos Gloria's philosophy is the use of 100% natural ingredients, free from preservatives and additives. The company sources its pork from the Duroc breed, raised in Aranda de Duero, which is known for its excellent meat quality. This, combined with traditional curing methods using the natural air currents from the Sierra de Moncalvillo, ensures that each product is a true reflection of La Rioja's culinary heritage.
Julio, the master behind the production, carefully crafts each product in their small workshop in Entrena. Pilar, on the other hand, manages the two stores in Logroño, located at Avenida de La Paz 48 and Chile 23. Together, they have built a loyal customer base that appreciates the traditional, homemade taste of their products, which "taste just like the ones our grandparents used to make."
Chorizo Riojano
Embutidos Gloria offers the Chorizo Riojano in two distinct varieties—spicy and not spicy—catering to different palates while maintaining the same high standard of quality. Each chorizo is made from prime cuts of pork, seasoned with fresh garlic, the finest pimentón (paprika), and natural salt. The spicy variety has an added kick, perfect for those who enjoy a bit of heat, while the not-spicy version offers a milder yet equally flavorful experience.
For those looking to experience the true essence of Riojan charcuterie, Embutidos Gloria's Chorizo Riojano—whether spicy or not—is a must-try. It’s a product that has brought families together for generations, and continues to do so, one bite at a time.
IT TAKES A VILLAGE
Quesos d’Estrabilla is a small, artisanal cheesery nestled in the rural village of Valsalada in Hoya de Huesca, Spain. This project is the culmination of a 20-year dream nurtured by its founders, Carmen Carrasco and Nacho Robredo. In 2013, the couple moved from Madrid to the tranquil countryside of Aragón with their two daughters, Jara and Candela, seeking a new life rooted in sustainability and a closer connection to nature.
Nacho had long envisioned owning a cheesery, and in 2015, they began to turn this dream into reality by converting the garage of their home into a small yet functional cheesemaking facility. The space may be modest, but it is the heart of their operation, where tradition and innovation come together to create exceptional cheeses.
Origin of the Milk and Collaborative Work
At the core of Quesos d’Estrabilla's philosophy is a commitment to quality, sustainability, and community. The milk used in their cheeses comes from two carefully selected farms: a goat farm in Barbastro (Huesca) and a sheep farm in Arándiga (Zaragoza). Both farms practice traditional grazing, allowing their animals to roam freely and feed on the diverse, aromatic plants of the region. This natural diet, rich in flavors from the land, imparts a distinctive taste to the milk, which is then meticulously handled to preserve its quality.
Quesos d’Estrabilla’s relationship with these local farmers is more than just a business arrangement; it is a partnership built on trust, shared values, and a mutual commitment to sustainability. By sourcing their milk from nearby farms that prioritize animal welfare and environmental stewardship, Carmen and Nacho not only ensure the exceptional quality of their cheeses but also support the social and economic fabric of rural communities.
Discovery of Queso Jara
We first encountered the exquisite Queso Jara during a visit to Quesería Aladina in Jaca. It was there that the wonderful owner and cheesemonger, María del Carmen, introduced us to both the Jara cheese and its creator, Nacho Robredo. María's deep appreciation for artisanal cheeses and her passion for supporting local producers shone through as she shared the story behind Quesos d’Estrabilla. Through her, we discovered not just a cheese, but a connection to the land, the people, and the traditions of Huesca.
125 Years of Craftsmanship in Los Monegros
Founded in 1898 in Sariñena, Botería Mairal is the last traditional wine bota workshop in Aragón and one of the five remaining in Spain.
With more than a century of history, this family business has witnessed four generations dedicated to the artisanal crafting of wine botas. The business was started by Nicolás Mairal, who, after returning from the Cuban War and learning the trade in Huesca, settled in Sariñena to make botas that would facilitate the transportation of wine and oil.
Today, Alba Riera, Nicolás's great-niece, along with her husband Ismael Pérez, have taken over to continue the family tradition. Alba grew up in the workshop, surrounded by the smell of leather, and has decided to keep this artisanal legacy alive, adapting it to modern times while preserving the essence that characterizes Botería Mairal.
Ismael Pérez, originally from Cuenca, moved to Sariñena to join the Mairal family and learn the art of crafting wine botas. Together with Alba, he has continued the tradition, innovating and creating new products that respect the traditional technique while adapting to current demands.
Ismael and Alba work together on each bota, ensuring that every single one is unique, using high-quality materials such as vegetable-tanned goat leather, cotton threads, and latex or pitch linings.
Products and Customization
Botería Mairal offers a variety of wine botas, from traditional ones with pitch linings that give the wine a unique flavor, to more modern ones with TPU linings suitable for all types of beverages. They also make decorated and personalized fabric botas, which have gained popularity among younger audiences for their versatility and attractive design.
Alba Riera emphasizes that many botas are made as gifts since they are unique and meaningful items. Customization allows each client to add their personal touch, whether with images, text, or specific colors, turning each bota into a special keepsake for weddings, anniversaries, and other celebrations.
Commitment to Sustainability
At Botería Mairal, sustainability is key. Alba and Ismael promote the use of wine botas as a sustainable way to consume beverages, especially during outdoor outings, gatherings, or parties. The botas not only keep the drink in perfect condition but also avoid using disposable materials, supporting a more environmentally friendly lifestyle.
A Living History
Throughout its 125 years, Botería Mairal has accumulated countless experiences and has become a symbol of the Los Monegros region. The workshop, always open to visitors, is a place where everyone can see up close the artisanal process that brings these unique pieces to life. Alba and Ismael are proud to continue defending craftsmanship and local culture, and they are preparing a special edition to commemorate this important anniversary.