The last few days in May are fiestas in the province of Huelva. In Aroche, a village on the mountain of the same name, the San Mam�s pilgrimage is held, dances and meals are organised in honour of the people who visit this area, but it is mainly on the last day of the month when the full splendour of the Roc�o pilgrimage erupts in the town of Almonte. In order to regain some energy, the pilgrims usually cook seafood soups and among the dishes served the top quality pata negra ham stands out.

 

In towns like Jabugo, Cumbres Mayores and Cortegana, situated in a wooded area with holm oaks and cork trees in the Aroche mountains, Iberian pigs are raised, fed on acorns, which produce the most famous product in Huelva gastronomy: ham, with its own denomination of origin, considered to be one of the most delicious and highly appreciated products in Spain. 

 

In addition to these tasty pieces, magnificent cold cuts, bacon and various types of cured meat are also obtained which are used to make the pring� which is served with mountain stews.

 

Between the Aracena mountains and the south of the province there is a district called And�valo, where a great variety of delicious mushrooms are grown, such as the boletus edulis, branca truffle and gurumelo which are used to make delicious salads and potato recipes.

 

Game lovers can sample excellent rabbit with tomato or stewed partridge and for those who like mountain-style flavours, there is lamb stew, ribs with potatoes or braised tongue.

 

Down on the coast, in the ports of Isla Cristina, Huelva, Ayamonte and Punta Umbr�a lobsters, langoustines and king prawns arrive every day with a flavour and quality which sets them apart from any others and makes them a constant feature on menus along the coast.

 

Along with them there are clams, a flavoursome shellfish, the famous coastal white prawn, unmistakable due to the rosy pink colour of its spine when it is boiled or grilled, and choco, a kind of cuttlefish which is very popular throughout the province. A wet rice dish is made with this cephalopod, served with clams and seafood, the flagship dish of Huelva cuisine. An old-fashioned dish containing fresh broad beans is also often made. It was originally associated with the most humble kitchens, but has now become a regional speciality.

 

In addition to shellfish, the ports receive other kinds of fish such as sea bream, bream and sole, as well as sea bass and tuna. In some towns such as Isla Cristina and Ayamonte the latter are often cooked with spices, in a traditional manner. Sea bream cooked with onion, swordfish in a vinaigrette sauce and skate with paprika are also very typical.

 

As regards the local confectionery, the fried and honey-coated sweets are well-known. In Almonte, candied pine nuts, fried roses with syrup and fruit tarts are typical, as are the tarts from Moguer and the ring-shaped pastries from And�valo, not forgetting the honey-coated fritters and tocinillos de cielo, a pudding made with egg yolk and syrup. Almonds are another essential dessert ingredient as used in the coca from Ayamonte and the cakes from Cartaza, although they can also be found in numerous stews.

 

We must not forget the fruit, served both on its own and crystallised. An excellent end to a meal, choosing between coastal strawberries, quince jellies from Moguer, peaches from la Nava and Aracena, and pears from Galaroza.

 

Known more formally as the �ruta del Condado� (route of the earldom), this area that stretches inland from the coast is a landscape dominated by vines, famous for their excellent amontillados, dessert wines and olorosos.

 

Among the towns, Niebla, Rociana del Condado, one of the first wine producers in the region, Bollullos and Almonte, known internationally for its Roc�o pilgrimage, stand out. On that day, a traditional stew dish, clams and grilled red mullet are cooked. Other typical recipes from the area are fried breadcrumbs, and beans with pennyroyal.

 

La Palma del Condado, famous for the quality of its wines, also has internationally renowned brandies. This area also produces excellent strong cherry and aniseed liqueurs which are highly recommended for good digestion.

 

The white table wine should not be forgotten, as it is the only wine in Andalusia to have a denomination of origin, a fresh wine which is a must with the seafood and fish from these coasts.