Buzkantza is a type of blood sausage with vegetables made in Elorrio. It was once taken to homes and country houses as a gift, and there’s even a saying that goes “Elorrioko buzkantza, zazpi libra eta bost ontza” (“the blood sausage of Elorrio, seven pounds and five ounces”).
The Buzkantz Jaia festival was first launched in 2013 to recover the tradition of preparing this type of blood sausage and to reinstate it as a typical feature of our local gastronomy. The festival has been held every year since, except during the pandemic in 2020. Buzkantz Jaia is held in early December to coincide with Durangoko Azoka – the annual fair in Durango – on or near 9 December. The idea is that festival-goers can sample a typical local product if they visit Elorrio during the fair. It’s also a great way to promote other local products and to give local trade a boost, and the local town hall has worked with gastronomy societies and the trade association to put together an exciting programme of activities to do just that. The festival has become an important date in the gastronomy calendar.
The 2022 edition will run from 9 to 13 December and the programme is as follows:
Friday 9 December: Juan de la Rubia will give an organ performance in the Basílica de la Purísima Concepción at 20:00.
Saturday 10 December: a pintxo trail or Pintxo Bira will run all day, organised by the Elorrio Trade Association. Sample pintxos made with blood sausage in participating bars.
Sunday 11 December: the blood sausage contest takes place. Winners are voted for after a public tasting. Four guest butcher’s shops and other local gastronomy societies will take part. Anyone wishing to vote in the public tasting must buy a ticket on the day from the Tourist Office. After sampling the products, participants have until 14:45 to return to the Tourist Office to cast their vote.
Tuesday 13 December: the prize-giving for the blood sausage contest will take place in Iturri Kultur Etxea at 13:30.
See the poster with the full programme here.
