Patron Saint Festivities of San Roque and Encierros (Running of the Bulls) in Blanca

What are the Patron Saint Festivities of Blanca and its Encierros (Running of the Bulls)?

The encierros are celebrated in the town of Blanca, Murcia, during its patron saint festivities in honor of San Roque in August, where the bull-related aspect holds great importance.

The encierros take place through the streets of the town, covering a distance of about 800 meters, with a final destination at the Town Hall square, where a portable bullring is set up, including a corral where the bulls stay until the bullfighting.

In addition to bull-related events, various activities are carried out, such as concerts, recortadores competitions, bull-themed snacks, processions, hiking routes, descents along the Segura River, and tapas routes.

Origin and History

The encierros in Blanca date back to 1658, although prior to that, in 1591, bull-related celebrations were already taking place when King Philip II granted the town the privilege of Villazgo upon payment of 2,400 reales.

Since their inception, these festivities have been celebrated continuously every year, with exceptions in 1963 when the event couldn't be held on the scheduled day due to a lack of lead bulls, and during the pandemic in 2020 and 2021, when they were suspended for health reasons.

Curiosities of the festival

The encierros of Blanca are among the oldest in the region and have been declared of Regional Touristic Interest since 1990.

What to see in Blanca

Located in the Ricote Valley, the town of Blanca is surrounded by mountains and embraced by the Segura River, making it a haven for healthy tourism, family activities, and sports.

Its main attractions include canoeing, rafting, hiking and cycling routes, combining active tourism with sports and attracting thousands of people to enjoy leisure in this spectacular natural environment.

Blanca is also a cultural reference in the Region of Murcia, housing the Pedro Cano Foundation, which showcases and promotes the work of Pedro Cano, recently awarded the Gold Medal for Merit in Fine Arts by the Ministry of Culture of Spain and the Gold Medal of the Town of Blanca.

Among the historical remains of the municipality, the castle crowning the town stands out. Built in the 12th century by the Muslims, it can be accessed from the old town, where visitors can explore the structure of the ancient medieval village.

Other notable buildings include the Church of San Juan Evangelista from the 16th century, the Baroque-style Hermitage of San Roque, La Favorita House constructed in an eclectic style during the 19th century, the Conde House showcasing neoclassical architecture of the 19th century, and finally, the Victoria Theater.

What to eat in Blanca

The gastronomy of Blanca offers a wide variety of dishes, from simple stews to elaborate ones, such as gachas in various forms. You can also enjoy typical vegetable appetizers from the Murcian orchard, delicious desserts, and fruits.

Gachasmigas, gachas tortilleras, and roasted lamb are the most representative dishes of Blanca, along with atascaburras, encebollado, empedrao en sartén, alubias con orejones, picantosa, conejo al ajo cabañil, and zarangollo.

Dish by dish:

• Gachasmigas: Made with flour, olive oil, garlic, red bell pepper, bacon, and spices. Its unique consistency and flavor, combined with pieces of grapes and olives, make gachasmigas an authentic and tasty dish.
• Atascaburras: A delicious Murcian specialty, it is a traditional dish made with potatoes, flaked codfish, garlic, and olive oil. Its creamy texture and intense flavor make it a true delight for lovers of regional cuisine.
• Gachas Tortilleras: A traditional dish from Murcia that combines the best of gachas (porridge) and Spanish tortilla. Prepared with wheat flour, water, olive oil, garlic, and spices, they are mixed with beaten eggs to form a fluffy and flavorful tortilla. This rustic and comforting dish is a delicacy that reflects the gastronomic tradition.
• Encebollado: A delicious fish preparation in onion sauce. It mainly uses mujol, a local fish, which is slowly cooked with onions, tomatoes, garlic, olive oil, and spices.

Empedrao en sartén: A dish made with rice, beans, flaked codfish, bell peppers, tomatoes, and garlic, cooked in a frying pan. It is a comforting and hearty dish that combines the flavors and textures of the ingredients harmoniously.

Alubias con orejones: This dish consists of cooked beans with dried apricots, known as "orejones." The combination of tender beans and dried apricots adds a contrast of sweetness and interesting textures, creating a unique gastronomic experience.

Picantosa: A spicy Murcian blood sausage made with pork blood, rice, spices, and paprika. It is a flavorful sausage with a spicy kick that can be enjoyed on its own or in stews and traditional dishes.

Conejo al ajo cabañil: A traditional Murcian dish that consists of rabbit cooked in a sauce made with garlic, olive oil, paprika, and white wine. The result is tender and aromatic meat with a characteristic flavor.

Zarangollo: A typical recipe from Murcia that combines zucchini, onion, and eggs, all sautéed in olive oil. Zarangollo is a simple but delicious dish, ideal for enjoying the freshness and smoothness of the local vegetables.

In terms of pastry, there is a wide range of typical sweets, including notable mantecados (traditional Spanish shortbread) made with almond, cordiales de almendra (almond cordials), crespillos (fritters), and various types of tortas, such as pringue, escaldada, or de naranja.