This is the star player in Cantabrian gastronomy. This stew is different from the rest of the stews on the peninsula, as it uses white beans instead of chickpeas. But this is just the start. Cabbage, chorizo, ribs, blood sausage and bacon are often added to this recipe, as the villagers from where it originates would add anything left over from the butchered pig, or ‘chon’, as it is called in Cantabria. You can find delicious stews in almost any tavern in Santander, but it is traditionally from the village of Los Tojos, at the heart of Saja. We recommend and excursion here and sampling it in any of the restaurants halfway up the mountain, such as those in the nearby village of Barcena Mayor, which is a popular stop-off after a day of sightseeing. The setting here is unrivalled. We advise ordering just one portion of this stew, if you’re trying it for the first time.
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