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festacocidodoporcocelta.com

Sarria celebrates the Celtic Pig Cooking Festival with full force

this saturday, Sarria welcomes the seventeenth edition of the Festa do Cocido do Porco Celta, that will have 702 diners and full relief. To celebration, organized by the Council and the Hospitality and Tourism Association of the French Way, terase at the fairgrounds, where they were installed 54 mesas (each one with 13 seats) in a nave that premieres a renovated roof.

The xornada will begin 1 in the afternoon with proclamation by Professor Rosaura Leis, Atlantic diet expert.

Or menu, which stands out for the quality and presentation of the Celtic pork stew, includes a soup starter followed by a full stew served in a clay pot, with traditional ingredients such as lacón, sausages, butelo, greens, patacas and garbanzos.

The anticipation was so great that the capacity was completed days before, attracting visitors from different locations in Galicia, Asturias and beyond.

In addition, The musical animation will be in charge of Peleriños association, and tributes were paid to two prominent figures in the culinary field with the awarding of the titles of Cazoleira and Tixoleiro of Honor.

Local establishments also join the celebration, offering special menus and tapas made with local pork products.

Sponsored by Xunta, by the Provincial Council of Lugo and the Council of Sarria, and with the collaboration of prominent actors in the sector, this event reaffirms Sarria's commitment to the gastronomic tradition and the promotion of its native products.

Sarria celebrates the Festa do Cocido do Porco Celta with full capacity

this saturday, Sarria hosts the seventeenth edition from Celtic Pork Stew Festival, con 702 diners at full capacity. The celebration, organized by the Council and the Camiño Francés Hospitality and Tourism Association, will take place on the fairground, where they have been arranged 54 mesas (each one with 13 seating) in a warehouse that has a renovated roof.

The day will begin at 1 in the afternoon with proclamation by Professor Rosaura Leis, expert in the Atlantic diet.

The menu, that stands out for the quality and presentation of the Celtic pork stew, includes a soup starter followed by a complete stew served on clay dishes, with traditional ingredients such as lacón, sausages, butelo, greens, potatoes and chickpeas.

The expectation has been such that the capacity was completed days before, attracting visitors from various locations in Galicia, Asturias and beyond.

What's more, the musical animation will be in charge of the Peleriños association, and tribute will be paid to two outstanding figures in the culinary field with the awarding of titles Cazoleira and Tixoleiro of Honor.

Local establishments also join the celebration, offering special menus and tapas made with native pork products.

Sponsored by the Xunta, the Provincial Council of Lugo and the Council of Sarria, and with the collaboration of prominent players in the sector, This event reaffirms Sarria's commitment to gastronomic tradition and the promotion of its native products..