Covarrubias is known for having a gastronomy based largely in pork and its many by-products, such as ham, morcillas (blood sausage), chorizos, tocino (bacon), panceta, carne de morro y orejas, etc. If you want to know what to eat on colder days in Covarrubias, we recommend a restorative olla podrida (red bean stew with various pork products), garlic soup, patatas con sangre, or patatas con cordero evolucionadas (potatoes with lamb). For a main course, we recommend the cordero lechal, lamb roasted in a firewood oven. Mushrooms, when in season, are another main ingredient in many dishes of the region.
The Día de la Matanza, a festival that takes place during the weekend after the Fiesta de San Antón, has been celebrated annually since 1990. The event begins Saturday at noon and is celebrated in conjunction with the Feria de Tapas y Pinchos. The Covarrubias tourist center, or Centro de Iniciativas Turísticas de Covarrubias (C.I.T), uses more than 500 kg of meat, 200 loaves of bread, and 200 liters of wine from the Denominación de Origen Arlanza in order to satisfy the many visitors of this classic event. It’s a totally fun culinary weekend with charangas, who roam the streets, restaurants and bars of Covarrubias. This area of Burgos is also distinguished for its production of cherries from the Valle de Las Caderechas, with a Warranty Mark; it’s a prominent fruit in the Fiesta de la Cereza, which is celebrated the second weekend of June. In terms of dessert, this region offers borrachos, a Burgos product consisting of sponge cake and a small quantity of some kind of liquor.