Two concrete ways to explore Pido are the paths through the landscape of the Valdebaró Valley and the traces of local culture in the village. The PR-PNPE 26 “Hayedo de las Ilces” circular route is 10.4 kilometres long. The hórreos and the old San Roque hermitage also tell the story of local architecture and the village. Quesucos de Pido offer another perspective on a local craft.

Paths through the valley and forest

Pido and Espinama form the upper part of the Valdebaró Valley. The PR-PNPE 26 circular route runs from Espinama via the La Gatera path to Pido, passing between the houses there. From Pido, it continues through dense oak and beech forests. Streams flowing down from the Cantabrian Mountains accompany the route, which reaches the foothills of the Picos de Europa National Park. The circular route thus connects the village with the forest and mountain landscape without making the villages and landscapes into a single attraction.

For planning purposes, the 10.4-kilometre length indicates the distance of this circular route. Another route connection is the Ruta Vadiniense: the section described continues through Pido towards Fuente Dé. The two routes therefore follow different itineraries. Conditions and markings on the Ruta Vadiniense may change; check them before setting out.

Hórreos and the history of Pido

In Cantabria, hórreos are freestanding structures used for storing grain and other goods. In Pido, hórreos No. 6 and No. 7 are listed in the General Inventory of Cultural Heritage of Cantabria. The listings are based on a resolution from 2009, published in 2010. Pido is thus home both to the general architectural form of the hórreos and to two specifically named cultural heritage sites.

Another historic site is the old San Roque hermitage. It stood on a hill overlooking the village. Historically, famous bullfights between the villages of the concejo were held at the site. The view over Pido and the bullfights relate to two different aspects of this place: its position above the village and its former role as a setting for community events.

Quesucos de Pido: production and family tradition

Quesucos de Pido also offer a tangible insight into local food culture. In their production, the milk curdles through acidification; this process takes at least 18 hours. The time refers to the curdling process and describes a single step in production.

The last cheesemaker to produce Quesucos de Pido traces the family tradition back to his grandmother, Marcelina. This cheese therefore offers two distinct details to discover: the production process described here and the stated family origins of the tradition. Together with the hórreos, the hermitage and the paths, these details offer a picture of Pido that places landscape, history and local products side by side.

Discover more destinations: Fuente Dé, Pembes, Lon, Espinama, Turieno, Cosgaya.

Go to the main travel overview: Camaleño.