Stage 4. Almadén de la Plata – Monesterio (33.6 km)

We leave the town of Almadén de la Plata, leaving behind the bullring, to continue to the edge of the hill of the Covachos, from where we will head towards the town of Monesterio. A little further on we cross a stone bridge that leads us to a path through pastures and holm oaks, cork oaks and rockroses, with some moderate slopes. We cross the Arroyo Mateos, and continue ascending until we reach the Camino Viejo de Almadén de la Plata, which will lead us to the town of El Real de la Jara.

We leave Real de la Jara behind us along a street to a medieval castle before crossing the Arroyo de la Víbora, at the entrance to Extremadura. This part of the stage will be a constant ascent to the town of Monesterio, so gather your strength and provisions. We cross to Extremadura and we leave aside the ruins of the Castillo de las Torres, to continue along a dirt track through pastures to the Ermita de San Isidro and Venta el Culebrín. Further on, we will find the Hotel-Restaurant Leo, where we can take a little break and have a drink to face the last stretch along the shoulder of the national road, to reach a road parallel to the highway. Along this path we leave behind the picnic area of Cruz del Puerto to finally reach the village of Monesterio.

To consider

This is a long route that crosses the border between Extremadura and Andalusia. It crosses the bucolic meadows that we find from Almadén de la Plata to the Extremadura town of Monesterio. Don’t despair, as the architectural sites along the route are well worth the effort. You should always remember to carry enough water for the whole way, because although this time there are some points between the beginning and the end of the stage, as it is a long stage, they are quite far apart.

Places of interest

• Church of San Bartolomé – El Real de la Jara
• Medieval castle – El Real de la Jara
• Ham Museum – Monesterio
• Castillo de las Torres – Monesterio
• Church of San Pedro -Monesterio

Typical dishes

• Pork loin with entrails
• Iberian ham
• Chacinas
• Potatoes with backbone
• Rice with offal
• Morcones