Location: Festa Field.
Location: Piñeiro
Date: to be determined.
Month: March-April
Age: 1st edition 2002
Coordinates: X: 555.430 Y: 4.733.454 H: 29

Importance: The story says that this dish was born as a result of the fusion of the culinary expertise of the carters, when they met at fairs, markets and festivals, bringing on the one side the fresh meat and potatoes of Galicia, and on the other the paprika and oil from Extremadura. Since 2002, Piñeiro, located on the Camino de Santiago, pays tribute to this dish so ingrained in Galician gastronomic culture.

Ceremony: dish tasting in marquee. Traditional music groups entertain the diners and orchestras offer a closing show.

Organization: Dinner begins at ten in the evening in the marquee set up in the Field of the Festa. Average attendance is about 1,200 people, all seated and well protected from the cold before the forecasted consumption of 700 kg of meat.

Other details:
Start time: From 21:30 h.
Menu: boiled beef with potatoes, paprika and oil, cheese and quince jelly, bread, wine and soft drinks, coffee and liqueur.

This is a very simple dish to make and can be eaten at any time of the year. For four people the recipe is as follows.

Ingredients: 1 kg of beef and Galician veal, 4oo gr of large potatoes, 50 grams of pork fat (lard), sweet or spicy paprika (to taste), olive oil and coarse salt.

Preparation: Cut the meat into quarters and place it in the bottom of a pot with pieces of lard on top. Add a little water and heat until the lard breaks up. Then cover with water and boil for at least one hour.

Later, add the potatoes whole. When we see that the meat is cooked, remove the potatoes, cut them and arrange them on a plate as a bed for the meat. To finish preparing the dish, put the meat on the potatoes with some of the cooking juices and sprinkle with paprika, oil and a pinch of coarse salt.

Fuente: turismosilleda.es