Day of Buzkantza

The first Sunday in November

We invite you to savour Zumarraga through its most emblematic product: buzkantza. Join us in celebrating this festival of flavour, history and popular culture.

Buzkantza:

Traditional flavor of Zumarraga

Buzkantza is one of the most unique and tasty products of our traditional gastronomy. This black pudding, made with sheep’s blood and suet, onion, leek and natural spices, is part of the culinary heritage of Zumarraga and the entire region of Urola Garaia. Its smooth texture, intense flavor and unmistakable aroma make it an authentic winter delicacy.

An ancestral recipe
The buzkantza is made in a traditional way, following recipes handed down from generation to generation. Its preparation begins with the slow cooking of vegetables in lamb suet, to which blood is added to form an even mixture, which is then stuffed into a thick casing. It is then cooked at a low temperature and left to rest before being served roasted, fried or boiled.

This product is typical of the cold months and especially popular during autumn and winter celebrations. It can be found at the Santa Lucía Fair (December 13).

Buzkantza Eguna: tradition and flavor in the square
Every first Sunday in November, Zumarraga celebrates Buzkantza Day (Buzkantza Eguna) in the Plaza Euskadi. This festive day brings together local producers, food lovers and curious visitors who wish to discover or rediscover this unique product. During the day, the following activities are organized:

Tastings of traditional buzkantza.
Popular contest with artisan producers.
Route of pintxos in local bars made with buzkantza.
Basque rural sports exhibitions.
Children’s workshops and street entertainment.

The event has established itself as a gastronomic reference in Gipuzkoa, and serves as a tribute to our rural roots, to the traditional slaughter and to the cuisine of use.

More than black pudding
Although in some parts of the Basque Country the word buzkantza is used interchangeably with odolostea, in Zumarraga this denomination has its own character, linked to the use of the large intestine and a more forceful and aromatic preparation. It is a living example of our food culture and respect for the traditions of the Basque rural environment.