Last year the first day of the suckling pig was held, with such success that from this weekend we can enjoy such a characteristic event in the Pucelana city.
The different establishments registered in the activities program will offer the public this well-known delicacy of our gastronomy in their letters, menus and tapas.
The celebration of the patron saint festivities of Valladolid, next May 13 will be the closing moment of the gastronomic activities, coinciding with the celebration of the patron saint of the city, San Pedro Regalado.
The start of the activities was accompanied by the Councilor for Culture, Commerce and Tourism, Ms. Mercedes Cantalapiedra Álvarez, and the president of the Provincial Association of Hospitality Entrepreneurs, Mr. Jaime Fernández Lafuente, in the incomparable setting of the International School of Kitchen “Fernando Pérez”.
Forty bars and restaurants in the city participate in this special event, we detail below in what variety they participate in the event.
Twenty-three of the collaborating establishments will offer menus and tapas, four only menus, and thirteen only tapas. The long list of participants is headed by the Ceyjo bar, El Bar, La Teja, Las Viñas-Gastrobar, Los Tintes, Cantabrian Sea, El Escudo Tavern, Triana, Villa Paramesa Tapas, Dakota, Moka, Night and Day, Deboca Enboca, Amador II, Ágora, Ángela, Brasería el Molino Rojo, Brasería Poniente, Campogrande, Don Bacalao, Don Claudio, El Balcón de las Médulas, El Buen Tapeo de Bimi and El Caballo de Troya.
They also include El Capricho, Herbe, La Abadía, La Criolla, La Cueva, La Parrilla de San Lorenzo, La Perla de Castilla, La Solana, La Tahona, Montellén, Ole con Ole, Puerta de Tudela, Trigo, Vinotinto, El Pozo and The Cárcava.
As the main engine of the city’s tourist attraction, gastronomy is adorned to receive attendees with the most traditional and at the same time transgressive ways of elaboration and tasting of the figure of the event “the suckling pig“.
As a fact of interest, the suckling lamb from Castilla y León is framed by the Protected Geographical Indication seal. Their main characteristic is that they are animals that do not exceed 35 days and at the same time their weight should be in the range of 4 to 7,5 kg. not counting the head and the roast.
Its meat is not only tasted in the form of legs and shoulders, it can be prepared in different stews, roasts even tapas, as the locals participating in the event will show us.