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.
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.
