From La Calzada de Béjar to Fuenterroble de Salvatierra

We are faced with a relaxed stage with gentle slopes, although we will reach an altitude of 1000 meters. We will have two intermediate towns where we can rest between one village and the next. For this reason, you do not need to stock up on many supplies in Calzada de Béjar, as this stage will proceed with few inconveniences until we arrive at the Salamanca town of Fuenterroble de Salvatierra.

We leave Calzada de Béjar behind the church to head to the road, which will take us to a path that will accompany us on our way to Fuenterroble de Salvatierra. We will continue and cross the C-515 to reach a promenade alongside Roman milestones that will accompany us until we cross the Sangustín River, which brings us back to a path after a few meters of asphalt to continue to Valverde de Valdelacasa. We leave this town, not without taking a breath, and continue near the Guijuelo road until we reach the town of Valdelacasa.

We cross this road to go through Valdelacasa and return to a dirt path that leads us back to a road track that we will follow until we leave a quarry behind. Next, we come out to the local road that will take us straight for about four kilometers of gentle descent to Fuenterroble de Salvatierra, our stage end for today.

Things to consider

This stage is quite short and relaxed, in addition to being well marked by milestones and by the Camino's own signage. Although the stage is short, we do not recommend extending it to the next town, as it is almost fifteen kilometers from Fuenterroble de Salvatierra, making the stage too long if we start in Calzada de Béjar. Therefore, we recommend spending the night here and enjoying the place.

Places of interest

• Gothic Church of Santa María la Blanca – Fuenterroble de Salvatierra
• Thematic Park of the Vía de la Plata – Fuenterroble de Salvatierra
• The milestones and the remains of the Roman road – Fuenterroble de Salvatierra

Typical dishes

• Guijuelo Ham
• Local products made with wheat and barley
• Iberian cured meats
• Goat cheese