The “Sabor a Córdoba” Fair ends under the sign of the palace

For the next editions, one wish is already on everyone’s lips: a direct and specific means of transport for the show. José Antonio Jiménez, commercial director of The Raigonespresents on its display an enormous variety of products, from vermouths to oils of different types of olives, including young wines, Pedro Ximénez, or the fine El Caballo.

When explaining to some customers how they reduced the spiciness of one of their EVOOs, adding white sheet Regarding the picuelle variety, Jiménez comments that “the fair is calm in terms of attendance, but people are buying and the brands have also appeared in the media, all at a modest price, and the place is spectacular.”

Jiménez lacks a specific bus that brings and takes people just for this event. The seller of Transformando-Cervezas Bandolera believes that “it’s far for the people come and spend, even though the facilities are very cool, to do a lot of things here. At the counter, the numerous craft beers, with a renewed image, testify to the growth of a company started in 2024 and which already has eight references.

David Pérez is the third generation owner of Corduba Miel, a company founded in 1985. They offer up to ten varieties of honey. For Pérez, the fair “is a good showcase, we must keep in mind that it is its first year and that there will be things to improvebut the facilities are great. José Antonio Cabrera describes his EVOO as a signature oil.

She is called Vida Perra, but not because of anything bad, but because of the vidorra that her dog Tiza receives in the field. With varieties such as Nevadillo Negro, Ecijano or Marteño, EVOO is a collection of the fruits of century-old olive trees. “We can’t say a but about the pavilion, but the location has nothing to do with the Municipal fair“At least you can talk to the customer, because there aren’t many and you don’t have to run away.”

José Manuel Toro is responsible for Cortijo la Calzada, which makes goat cheese in the Subbetic and shares an exhibitor due to family ties with Los Cabañas Gourmet, which prepares fifth-rate dishes. “It’s the first year, things will have to be corrected but it doesn’t look bad,” he emphasizes. For his part, Íñigo Prieto is the founder of pacharán Aunt Arantzaand commercial director of Cortijo La Reina oils, which also has legumes: “the place seems spectacular to me, it seems that we are in Madrid, Barcelona… or Germany, but being far from Cordoba “Perhaps a line of special zero-cost buses would be necessary for all Cordobans to come.”

Finally, Elisabeth Ruiz, from the Jamones Sabor Único workshop, brought from home mainly ham and shoulder. Hinojosa del Duque Factory. And also sausages. “Maybe the place is a little far away and you have to go looking for it, but that’s okay,” he says of this first edition.