Our Villages

Soraluze

Useful information

Population
3.727 (2024)

Celebrations
Santa Ana, July 26
Andramaris, August 15
San Blas, February 3
Gaztañerre, second Saturday in November

Dolmen Remains

The town of Soraluze-Placencia de las Armas is surrounded by the characteristic mountains of our area. Beautiful walks that pass through the numerous farmhouses and hermitages of authentic rural flavor. A delight for nature lovers.

The Route of the Dolmens, the watchtower from which the coast can be glimpsed
In the Karakate-Irukurutzeta mountain range, we can find an important concentration of dolmens and burial mounds, monuments related to the funerary rituals of the ancestral culture of the shepherds. The Dolmens Route, called PR-Gi 94, comprises a 20-kilometre route across the Karakate-Agirreburu divide and connects the towns of Elgoibar, Soraluze and Bergara.

The trail crosses places of great beauty and great cultural value. The Route of the Dolmens, as Aita Barandiaran called it, introduces us to a territory that was since ancient passage route between the valleys of the Deba and Urola rivers. Here we can discover the legacy of our ancestors, dolmens and burial mounds that make up the megalithic station of Elosua-Plazentzia, scattered along the ridge drawn by the peaks of Karakate, Irukurutzeta and Agirreburu, whose interest is increased by the extraordinary panoramic views that the route offers us.

In the town centre we find architectural heritage of interest: the Church of Santa María la Real with its beautiful portico, which combines Renaissance motifs with other Baroque ones, and the interesting Houses of Arregigaraikua, Ormaetxea, Solagüen, Jauregi, Mendikute or the Casa Torrea and the remarkable Town Hall in Baroque style.

Soraluze-Placencia de las Armas was the first place in the Crown of Castile where the manufacture of firearms began in series. Thus, in 1573, King Philip II established “The Royal Arms Factory of Placencia” which evolved until its closure in 1865. It was succeeded by the “Euskalduna” rifle factory, which passed into foreign hands at the turn of the 20th century, becoming in 1935 the “Sociedad Anónima Placencia de las Armas”.

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San Blas

Christmas is over, but in Debabarrena we continue to make winter as sweet as possible. On 3 February, we make the most popular treat in our traditional repertoire of cakes and biscuits: Tortas de San Blas (Saint Blaise biscuits). Come and try them!

The tradition of making biscuits to celebrate the Feast of Saint Blaise is not exclusive to Debabarrena, and is typical also in other parts of the Basque Country, such as Abadiño and Llodio.

In our region, however, many people still make these biscuits at home and then take them to church to be blessed. Saint Blaise is the patron saint of throat-related problems, which is why, according to popular belief, in addition to eating the biscuits, you should also take a piece of string to church to be blessed, and then wear it tied around your neck for nine days before burning it. This will provide protection against colds and other illnesses for an entire year.

Ingredients

For the dough:

  • 1 kg wheat flour
  • 6 eggs
  • 125 g pork lard (or butter or margarine)
  • ½ kg granulated sugar
  • 1 sachet of baking powder
  • 15 drops of aniseed essence

For the glaze:

  • 2 egg whites
  • 250 g icing sugar
  • 10 drops of lemon juice
  • 3 drops of aniseed essence

Preparation

  • Preheat the oven to 180º C.
  • Place the flour on a clean worktop and push into a volcano shape.
  • Break the eggs into the dip in the centre and mix with your hands.
  • Add the lard (or butter or margarine) and knead.
  • Gradually add the sugar and aniseed essence.
  • Knead until the dough is no longer sticky.
  • Shape into a ball and leave to stand for at least half an hour at room temperature.
  • Sprinkle the worktop and a rolling pin with flour.
  • Divide the dough into small balls and squash them down to around half a centimetre in thickness.
  • Adjust the shape using a plate or tray.
  • For a fluted border, pinch round the edge.
  • Bake on the middle shelf of the oven for around 15-20 minutes, until the biscuits are golden brown but not toasted.
  • Meanwhile, for the glaze, beat the egg whites until stiff.
  • Still beating, add the icing sugar, lemon juice and aniseed essence until you have a dense white paste.
  • Spread the glaze over the still-warm biscuits using a spoon.