Logbook · 3 places

What to see and do in Cantimpalos

What to see and do in Cantimpalos (Comunidad de Ciudad y Tierra de Segovia, Segovia): 3 places across monuments, nature, activities and curiosities, with a photo and a Google Maps location.

1 Villages · 2 Food and drink

Towns near Cantimpalos

Spain › Castile and León › Segovia › Comunidad de Ciudad y Tierra de Segovia › Cantimpalos

What to see and do in Cantimpalos

Cantimpalos
Village
Cantimpalos is a town of around 1533 inhabitants in the Ciudad y Tierra de Segovia area, documented since 1247 under the name “Cam de palos”, which gradually evolved into its current form. It gives its name to chorizo de Cantimpalos, a protected geographical indication since 2008, whose industrial production is documented from around 1900 and which was already being exported to Mexico in 1928 and 1933. Its church, today dedicated to the Inmaculada Concepción and formerly to San Abdón and San Senén, is a late Gothic work with an apsidal chancel and three naves separated by pillars, covered with star-ribbed vaults and, in the central nave, a large Mudéjar limas roof frame; it also displays a Solomonic altarpiece.
Chorizo de Cantimpalos
Food and drink
Cured sausage made from fatty pork with salt and paprika -at least half of it Vera paprika with a designation of origin- and optionally garlic and oregano, which spends more than 40% of its curing in natural drying rooms, without added lard or preservatives. It has been made in Cantimpalos (Segovia) since at least 1900; by 1928 it was already being exported to Mexico. It has held a protected geographical indication since 2008 and reached the market with labelling in 2009. There are three formats depending on curing time: sarta, at least 21 days; achorizado, 24 days, and cular, 40 days. The chorizo is identified by its tricolour thread and the numbered back label of the Consejo Regulador, and every last weekend of April the town holds the Feria del Chorizo, organised since 1999.
Sarta, cular and achorizado
Food and drink
The regulations of the geographical indication distinguish four formats: sarta of 25 to 35 millimetres in a single piece, achorizado in a string, cular in pork casing of more than 35 millimetres, and sliced. They forbid the addition of fatback, preservatives and colourings.