Culinary Experience

Saja Nansa will make your trip a culinary experience that will awaken your sense of taste and smell. Through the “food and cooking pots,” you’ll find the tastiest way to consume the landscapes and history of the region.
Here, we can and we do show off that we have the perfect formula: local products + traditional recipes + great chefs = dishes that are finger-licking good.
And there’s no excuse if you’re a picky eater because there’s something for everyone: meat, fish, vegetables, fruit, honey, jams, cheese and sweets.

How can you try them?
You can purchase products at the markets, shops or directly from the producers. Or you can try them in one of the restaurants in the area, where you can choose from traditional recipes that are just like your grandma used to make, or more creative and trend setting recipes.
By consuming local products, you consume the culture and also:

Help reduce the carbon footprint because the distance traveled between the place of production and consumer is shorter.
They’re healthier and tastier, as they’re often seasonal products and eaten at the best time. For example, when the tuna and anchovies reach the coast, the fish is much fresher.
Help the development of trade, agriculture, farming and local fishing. You can also visit some producers and gain first-hand knowledge of how products are made.

What do we recommend trying?

Vegetables and legumes: collard greens, tomatoes, corn, green beans, pumpkins, squash, and beans. They’re so important in Saja Nansa, that they even have their own special day: the Bean and Vegetable Festival. It takes place in November in Casar de Periedo.
Sheep and cow cheese. Some have even crossed borders and returned with gold medals.
Honey, a delicacy for those with a sweet tooth. It’s also received international recognition for its high quality.
Tudanca beef, a native breed from Cantabria; or Limousin beef.
Fish and shellfish from the coasts.
Lemons from Novales.
“Corbatas” from Unquera, so you can feel fancy.
Puff pastries, custard slices and sweet bread.
“Pejinas,” puff pastry filled with “cabello de ángel” (a candied filling made from squash)
Wines made in Saja Nansa.
“Palucos de Cabezón” (little sticks from Cabezón), sweets made with coconut.

And in the recipe section, although some aren’t exclusive to the region, we highly recommend trying:

Cocido Montañés (Montañés stew), a dish that speaks for itself. It tells the story of what life was like in the villages: the early mornings and physical effort it took to work the land required meals with lots of calories for the cold winter days. Many households raised pigs, whose products are used for the stew: pig fat, different types of blood sausage, pork, and chorizo. And it was completed with agricultural products from the other side of the Atlantic: beans, collard greens and potatoes. Many restaurants include it on their menus, although you can try it the first Sunday of September at the Cocido Festival at La Campa in Ucieda.
Sorropotún, a stew from San Vicente de la Barquera prepared by fishermen with the following ingredients: tuna, potatoes, onions, green peppers, tomatoes, stale bread, water, salt, olive oil, and a pinch of love and patience. You can try it in restaurants in town or on September 9th at the Mozucu Festival. Sorropotún is given out to the attendees on the beach. You only have to bring a plate, spoon and your appetite!
Blood sausage. The slaughtering of the pig was a big event in many homes. Among the many products made from pig is blood sausage. The ingredients are: pig blood, corn flour, a pinch of wheat flour, onion, spices and pig lard. Next, you knead it and form elongated balls to boil them. Then, they’re cut in slices and fried.
Corn “tortos,” a dough made with corn flour, a pinch of wheat flour and hot water. They can be paired with something sweet or savory.
Grilled fish, shellfish and, of course, calamari!

Watch this video carefully because it’ll make your mouth water!
Food and Cooking Pots in Saja Nansa

CONSUME THE LAND, CONSUME THE SEA, CONSUME SAJA NANSA