Accommodation and gastronomy in the Sierra de Cazorla, Segura & Las Villas Natural Park
Due partly to the fact that the area of Sierra de Cazorla, Segura & Las Villas has been protected for hunting since the 1960s, rural tourism has been developed here over several decades. In addition, the size of the area also provides the space for all varieties of accommodation, from small guesthouses to 3 and 4* hotels for active holidays or just relaxing. Ibernature chooses guest accommodation depending upon the type of client and proximity to the activity starting points.
The abundance of game and the local climate have strongly influenced culinary traditions in the area. In addition to roast meats such as lamb (the “Segura” sheep is bred purely for its exquisite meat), there is also a centuries old tradition of making cold products from pig and wild boar meat: this includes cured ham, sausage, black (and white) pudding. And for the most discerning palates is partridge pâté, smooth and exquisitely tasting. Vegetables and pulses are also fresh and excellent quality, and of course all of the dishes contain some “liquid gold”, olive oil from one of the most famous producing regions in the world. Here is a mouth watering sample of local cuisine:
All of these recipes may be accompanied by “cuerva”, a type of Sangría, or “esparteña” wine, so called as the grapes are trodden with sandals made from “esparto” (a type of wild grass used also for basket making). And less alcoholic and perhaps healthier, a range of herbal teas picked in the area.
Seasonal fruits from local orchards include “San Icisio” cherries, “Melones escritos” (melon from the village of Peal), “Monjilla” and “Claudia” plums, winter pears, and “Burunchel” figs.