BENAOCAZ GASTRONOMIC GUIDE OF THE PROVINCE OF CADIZ
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the one with the highest demand, the caña de lomo (pork loin sausage).
BENAOCAZ
El Refugio de San Antón
THE CHARM OF THE SMALL
Angelica Rodríguez and Santiago Jiménez opened in the year 2004, El Refugio de San Antón, a place with a restaurant atmosphere, a dining room with chimney and a nice terrace. They are
Benaocaz is a small town but has great charm. It is in the upper part of the Sierra, embedded in the mountain. With regards to what “to eat”, the choice depends on the cheese products, the pork meats and everything related to the meat sector where relaxation is another important ingredient of the house.
Las Vegas, breakfasts with a view
The morning starts in the bar of the Restaurant Las Vegas. It is in the centre of
Piñero (chacinaspinero. com). They have a wide variety of products and they even have their own cured hams. You can enjoy the typical cured Serrano pork triangle par excellence: cured chorizo sausage and blood sausage.
The cheeses from Mangana
Restaurant Las Vegas
the town and it has a terrace with magnificent views. You will only stop looking at the landscape when you spread the local lard products on the homemade rustic bread available in the restaurant.
In the Calle San Blas, there is a shop run by the brothers Mangana Macías. Their production is small but their products are very select. They make cheese which comes from the animals in their stables and also They have chacinas (pork meats),
The “chacinas” (pork meat for sausages) of Piñero
At the town entrance, there is the sausage factory named The Shelter: El Refugio de San Antón
Chacinas Piñero
in Plaza de San Antón, in the centre. They have developed a very select cuisine. They are one of the few places which have ecological baby goats from the zone and surprises such as the huevos rotos (fried egg dish) with salmorejo and aubergines. Now, they have also included small snack dishes with proposals that have creative touch.