Sunday, March 12, 2017

From Almaden to Real de la Jara

The walk from Almaden de la Plata to Real de la Jara is beautiful. We continue in the park of "Sierra Norte" mostly oak trees, beautifly cultivated providing grazing for horses, donkeys and cows and bulls with big pointy horns. I read that this part of the park is privatly owned by two families.
Real de la Jara was conquered by the muslims in the XIII century and had an impresive castle on the hill, built by the Christians to protect themselfs, now a bit in ruins.
This is the last town in Andalucia and soon I will cross into Extremadura. Real de la Jara is small, all painted white with very well kept simple homes. Flower pots hang from their balconies, that will be in bloom in the months to come. Tiles decorate the windows and doors sourroundings. The people very nice living a simple life. There is not much work in this part of Spain, except when collecting the olives and they are very happy to see the pilgrims appreciate their land and contribute to their economy.
It is very hot 30°c and + during the day and this makes the walking tiring especially as every day I have encountered long steep hills at some point. There is nothing between towns, with no option to make the day shorter. This is one of the reasons why not so many pilgrims walk the Via de la Plata (VDLP). Only 3-4% of the total piligrims, that walk in Spain.
We are following the roman path to Merida, an important city during the roman empire. The name VDLP came from the arab name"Balata"meaning the "stone walking way". When the Christians conquered the Muslims they confused the word "Balata" with Plata and it became VDLP
From Real de la Jara, I walked today to Monesterio. Sheep and pigs are grazing the fields and feeding on the acorn and grasses. It is here that they make the jamon iberico as well as other great sausages and cheeses. As I make my way to the albergue, the aroma of delicious cured meats and chesses capture my appetite and I go into the shop and by some delicious dry meat. Some of this Jamon is 3, 4, 5 years old or older. The older the more cured; dryed and more expensive. 
After the pig is butchered, the front and back legs are cured with salt and pepper to be preserved and dried in this very dry cool climate ideal for curing. Delicious !!
The albergue pastoral has 18 beds divided in three rooms. Fruit and chocolate on the kitchen table for the piligrims to replenish their strength. It is 2 pm, my walking day ends here and I enjoy the coolness inside the albergue. I bought some fresh eggs from a lady next door and together with other piligrims we will make an omelet together with a salad.

Thinking of you, the snow and the rookies, and loving the Camino.

No comments:

Post a Comment