In the pig-slaughtering season (Txarribodas in Basque), people living in the traditional country-houses had to find a way in order to preserve the meat during the whole year. Many new recipes came out of this necessity. For example, marinating the meat with “choricero” pepper flesh came from those traditions.
The first inhabitants of Carranza cultivated cereals, a mainstay in the diet. Of them, the bread was born, essential in any menu. Today, que have tasty pastries, delicious cakes and irresistible cookies to take with the coffee.
Livestock is our way of life , and milk the basis of our economy. Cow and sheep milk is used to make cheese, junket and yogurt, as well as to obtain cream and butter, essential in every breakfast.
Made in the Basque Country for centuries, the Txakoli is among the most respected wines. Indispensable as an accompaniment in the typical meals.