Today, I should like to share with you a curious news: The next October 11th, will be celebrated the “First International Day of the Loin in Lard”, in Vejer de la Frontera, Cádiz, Costa de la Luz, South west of Spain.
They have always told us that the most important meal is breakfast, and to be a champion nothing better than breakfast loin in lard, a classic in Vejer de la Frontera, a plate of worship for years, dragged into this beautiful village of Cadiz, to thousands of gastronomic parishioners in search of the holy grail. Today, we are talking about a new gastronomic tour of the most delicious, the “First International Day of Lomo in Manteca from Vejer 2015”.
Vejer has a great cultural, artistic and gastronomic heritage, being the loin in lard an star and one of the hallmark of cuisine of Vejer, a product bearing the name of this village all over the world. Therefore, loin in lard is long overdue to have a pringá (pringada = bread dipped) stained by the "colorá" (red) lard, in the calendar. Next October 11th will be the date, in which various activities, prepared in this beautiful village of Cadiz, homage to this dish, with the First International Day Loin in Lard in Vejer 2015.
For all of you, who want to enjoy this delicacy, we recommend you two authentic temples of this product, cathedrals of loin, it is the famed ”Venta Pinto” ("Inn Pinto") and the Restaurant “La Barca de Vejer”, both located at the foot of the road, in the Barca de Vejer . Both establishments have become must-stop to taste it and thus pay tribute to them, in this first International Day of Lomo in Manteca, for their contribution and dissemination of this sandwich in the cuisine of Vejer.
There, you can eat the “Loin in Lard”, for example on bread; but also you can buy the “Loin in lard” into a pot.
To celebrate the first International Day of Lomo in Manteca in Vejer de la Frontera, they have prepared a program of activities, for all ages and open to anyone, who decides to pass for this village of Cadiz. From early morning, they will take place breakfasts with loin in lard, a classic that can not fail to taste. In addition, there will be guided visits to the places, where it is made, so that participants know the manufacturing process; they have also been organized cooking demonstrations, in live, with recipes, based on this product, as in a route from the "thematic" tapa, in some local establishments, where you play with the different possibilities of the product, in the cuisine. Along with it, the painter, Pepe Baena, specialized in still lifes of food, will present some of his paintings, in which the theme will be the loin in lard.
Well, I hope that you can come to Vejer, to taste the “Loin in lard”.
Until my next post, kind regards,
Luis.
Sponsored by Costaluz Lawyers.
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