Other local products: morcilla and mondeju

Beasain’s morcilla or black pudding follows the traditional recipe with onion, leek, pig’s blood, fat and spices. It is a very highly rated product with its own brotherhood that organises contests and tasting sessions. If you want to take home a piece of this local product, we recommend going to Olano’s butcher. Olano has been making this delicacy for 50 years now, and he was awarded the Brotherhood Prize eight times. You can also try any of the other butchers in Goierri. Each of them give their own nuances to the product, and the quality is always excellent.

Mondeju is a sausage traditionally prepared in Goierri using latxa sheep’s casing. It is similar to balck pudding but it presents a much lighter colour. The main place to get Mondeju is Zaldibia, where it has been held a contest for more than 20 years, during Sheep Day in October. In other towns, like Ataun, you can try a different variety: beltza or black mondeju. But what is mondeju, exactly? It is made in the farms of the region and it’s a filling of leek, pepper, egg, sheep’s tallow, chilli and some other spices wrapped up in the sheep intestine. The perfect timing to eat mondeju is between October and February.

Txakoli is the typical Basque white wine, extremely lively on the palate and with an elegant aroma. It is made out of Hondarribizuri, a native variety of grape. In Goierri you will find an organic txakoli winery, Bengoetxe -free from pesticides and synthetic chemical fertilizers-. A great way to taste txakoli is taking it very cold, with Idiazabal cheese. We suggest a pairing at Dolarea hotel, a farm from the 17th century in Beasain, part of a monument complex.

Goierri’s cuisine has always been connected to baking, and people from Goierri care about saving old recipes and doing things traditionally. During your visit, you can try Zegama’s walnut pastries –intxaur pastak-, Segura’s cake or Martintxo, a really special pie with almonds, chestnut and chocolate made to honour San Martín de Loinaz, the patron saint of Beasain.

Apart from trying all these products in any of our restaurants, you can visit our gastronomic museums, Wednesday’s market in Ordizia, cider houses and many farms where you will be able to get the meat directly from the producer.

Gastronomic Club: Goierri Gastronomika

More than 100 members form this community: restaurants, cider bars, grills, bakeries, pintxos bars…many accommodation places, gastronomic museums, traditional producers, catering businesses, delicatessen shops and touristic services.