Spain wouldn’t be Spain without its many Feria’s, no matter how large or small, they are all just as important to the locals.
Our tiny hamlet Solano, nestled high in the hills of the Montes de Malaga, is part of the larger town of Colmenar & on May 3rd (Depending on weather) our Feria de Pipa is celebrated. The town-hall organise for all the Town folk, to be transported in the Campo (Countryside) for a day of feasting and revelry. So our sleepy mountain top, becomes alive.
Colmenar is famous for its embutidos, (cured meats and sausages), and on large barbecues, these are grilled to crispy on the outside and oozing in the middle, spicy Chorizos & rich Morcilla (black pudding) is crudely placed on Pan Cateto, home-made bread baked in bread ovens in the town. The pan is able to soak up the juices of the meats – Delicioso.
Queuing becomes a norm, as plates of meats, are passed overhead, underarm, any way the can to reaching hands. Beer is flowing on tap, and refrescos too.
Of course a Feria wouldn’t be a feria without the obligatory Paella, cooked over open fire, and this year we were not to be disappointed. Paella, of rabbit, chicken and pork, with green beans and artichokes. The chefs ( local town folk) sweated and toiled for us all to enjoy.
At the end of the day, we are all presented with the traditional (El Hornazo) a bread baked hen, stuffed with a hard-boiled egg. A work of art, for all. These were made in times of old, at the beginning of lent, when many were not permitted to eat eggs, and eggs were often thought of like meat as a protein, so they were hard-boiled to preserve them to enjoy after the religious Easter period.
We have a family of ‘Los Hornazos’ this year, the dog even sneaked a crafty one too.