Food & Drink in Cantabria
Crabs, clams, lobsters, crayfish and king prawns are amongst the most popular shellfish with Cantabrians, while white fish, particularly sea bass and hake are also highly favoured. Anchovy sauce made with olive oil and lemon juice is very much a local speciality, and can provide an extremely pleasant accompaniment to all manner of recipes. Also, Cantabria is famous for its many varieties of stew, including some based on ingredients from the sea. Marmita for instance, a spicy, traditional sailors' dish, may well include tuna, sardines or a variety of other fish, as well as the almost obligatory potatoes, onions, peppers, tomatoes and garlic.
Nearly all varieties of meat are of excellent quality - Tudanca beef is especially noted for being lean and juicy, while the choice of game includes venison, wildfowl and wild boar. Pork is a major ingredient in many typical regional recipes, particularly stews and the spicy sausage known as chorizo. Chorizo is produced almost exclusively in and around the town of Potes, and the 25-day production process of ventilation and smoking gives it a highly distinctive smoky flavour.
Three types of regional cheeses stand out, each of which have been awarded 'protected designation of origin' due to their high quality and especial characteristics. Picón, a blue, creamy flavoured cheese traditionally matured in caves around the mountain villages of Bejes and Tresviso, has been produced here for over 1000 years. By contrast, the small cheeses of Liébana are either semi-sweet or smoked, and Cantabria cheese is buttery with a fresh taste.
Cantabrians are noted for having a sweet tooth, and most would not dream of completing a meal without a dessert. Cheesecakes from the Pas Valley, a whole variety of sweet pastries from just about everywhere in the region, and a version of our own custard slices are all rated highly. Wine, it appears, is not considered so essential, although there are a few small vineyards tucked away in the middle of the mountains. The traditional drink of the region is orujo, a potent spirit distilled drop by drop in the age old way. It is said to be an excellent remedy for indigestion.
