Valle de los Pedroches Route

This trail route runs between two natural parks, Cardeña Montoro and Hornachuelos, in the geographical centre of the Sierra Morena massif. You will cross the meadows and sierras of the southern part of the Los Pedroches district, before entering the lands of the Guadiato Valley. This is a medium-difficulty route that will immerse you in nature. Herds and flocks, meadows, Mediterranean woodland and a magical olive grove will accompany you on this pleasant route on attractive tracks running between stone walls and sometimes winding paths that will lead you from one valley to another through a granite crag: a serene landscape if ever there was one. An intense route that will allow you to discover the most deeply-rooted traditions of Los Pedroches.

On route

The route begins at Pozoblanco (stop 1), the nerve centre of the Los Pedroches district. You then head south along well-maintained paths, winding between stone walls that recall the traditional livestock use of these ravines. Here the characteristic Mediterranean woodland stands out, which consists mainly of holm oaks and cork oaks, and is used for extensive farming of cattle, pigs and sheep. It is the site of the famous autumn free feeding season, which feeds the droves of Iberian pigs. The tracks are straightforward and pleasant, becoming more technical and winding as you head towards the southern sierras.

After a few short kilometres enjoying the mountain road, you continue on a slow, winding descent through olive trees to the River Cuzna (stop 2), on the valley floor, which you cross on a stone ford. This riverbed creates a well-preserved gallery forest, with fragmentary ash groves, occasionally mixed with alders. From the river valley, you will now ascend a winding road with steep slopes and some 180º bends. Larger motorbikes and less experienced riders will need to pay more attention on this climb.

After covering a short stretch of road, you reach the last part of the route, a pleasant and straightforward track with a good surface, among olive and fruit trees. With magnificent views of the deep valleys that dot this area, it ends at the road that, a few kilometres later, will take you to Villaharta (stop 3). Now in the lands of the Guadiato Valley, you have reached the end point of the route.

Capping off the route, the borough, whose origins lie in an old country inn and crossroads, is a good place to sample a cuisine that is intimately linked to the meadow and its wealth of livestock. Prominently featuring Iberian ham, which has been awarded Protected Designation of Origin status, its cold sausages, cheeses and lamb stew are no less exquisite. But it also has less hearty traditional dishes, such as salads containing watercress, fennel and thistles, which in winter are replaced by soups and broths, and in summer by gazpacho (cold tomato soup) and ratatouille. As for desserts, the region treasures varieties such as rejones, buttermilk custard, porridge or obispos (bread pudding balls).

#villaharta selfie spot

Parish Church of Nuestra Señora de La Piedad, in Villaharta. Erected in 1828, the Baroque flavour of its interior clashes with the exterior, which reflects the period’s neoclassical taste. A stork’s nest crowns its belfry, where simple red and white bricks alternate.