갈린두스테 최고의 사이클링 경로

This is the tourist and gastronomic area of Guijuelo, considered the birthplace of acorn-fed Iberian ham with Protected Designation of Origin (PDO Guijuelo). More than 150 ham and cured meat producers are concentrated here. The cold, dry climate of the Sierra de Béjar favors a slow, natural curing process, giving the ham a sweeter, more unctuous flavor.

In its beginnings, it was a modest watchtower built by King Ferdinand II of León. Despite the devastation during the time of King Henry IV of Castile and the Communities, the 1st Duke of Alba de Tormes, García Álvarez de Toledo y Carrillo de Toledo, rebuilt it and turned it into his private palace.

The Basilica of Santa Teresa de Jesús in Alba de Tormes, Salamanca, is a religious temple in the neo-Gothic style. It was conceived by Enrique María Repullés y Vargas to house the remains of Santa Teresa de Jesús and welcome the thousands of pilgrims who come to visit them. This grandiose project covers more than 3,100 m² in area and has eleven-meter-high naves and numerous side chapels.

A viewpoint with panoramic views of Alba de Tormes. If you don't go through the town, stop at this viewpoint next to the Tormes river.

Right at the top of the town of El Mirón there is a hill with an old tower/castle from past times that offers impressive views of the town and the area as a whole.

An impressive religious temple that houses the remains of Santa Teresa de Jesús.

12th century fortress, mainly a primitive tower, converted in the 13th century into a castle. Only the keep of the six that it had in the past is preserved. Declared an Asset of Cultural Interest. Inside you can visit several rooms. The schedule changes depending on the season, it can be checked on the following website: https://museoscastillayleon.jcyl.es/web/jcyl/MuseosCastillayLeon/es/Plantilla100Detalle/1284809828040/Institucion/1284809941836/DirectorioPadre

You cannot leave Guijuelo without eating its famous ham! The town is famous for the high quality of its hams and sausages from Iberian pigs. Although the meat comes largely from Extremadura and Andalusia, here it finds the perfect place for its curing, thanks to a characteristic cold and dry climate.