“Gourmet heaven, as well as their own olive oil the farm provides a constant supply of seasonal produce”
Charlotte Smith, Natural health
Finca el Moro, – means the Arab’s farm. It is in one of the highest farm-able valleys in the sierra and is reached by a rough track 3kms from a tarmac road. We moved here in August 1990, the farm had been abandoned for years, and what is now our house was a wine press and a large barn. We lived in tents for three months under the fig trees in the garden while we made the house habitable. We had a shower made from a 44 gallon drum in a tree and 3 tents, one of which was eaten by a resident mule.
The farm is 75 acres of sweet chestnut trees, olives and cork. Sheep graze in the olive groves, our black Iberican pigs eat the acorns that fall from the cork trees and we breed and break our own horses. We produce our own jamon serrano, mountain ham,and chorizo, spanish sausage from our pigs. We are as self-sufficient as possible for ourselves and our guests and produce olive oil and table olives, pork, and lamb ; we have a large vegetable garden and the farm is dotted with fruit trees – lemons, figs, plums, quinces, cherries, peaches, apples and pears.
It is a quiet valley and you can’t see another house from it. Nightingales and cicadas sing at night and you wake to the sound of sheep bells tinkling as they graze around your cottages. Surrounding the farm, the network of Drover’s tracks, old Roman roads and smuggler’s paths offer wonderful walking and riding.
Hermione’s superb Spanish dinners were eaten on the terrace to the sound of nightingales and water trickling into the farm’s spring-fed swimming pool…Juliet Clough – Daily Mail
We realized, from the outset, that our plans were dependent both on farming and having guests and so we converted three ruined cottages into accommodation for our guests.
Finca el Moro
From table to tree
Food plays a very important part in our lives at Finca el Moro, we farm organically and produce most of our own fruit and vegetables.
We spend alot of time growing it, harvesting it and preserving it, to finally take great pleasure in cooking it and serving it to our guests.
Our premise has always been farm fresh ingredients simply cooked and getting it “from the tree to the table” in as short a time as possible.
Vegetarians are well catered for with lovely recipes using seasonal vegetables fresh picked from the garden.
The pigs which are born and bred in our cork grove fatten on the acorns from the trees. Every year we make our own jamon serrano, that owes its flavour to the acorns and the slow simple method of curing in the dry clean sierra air. We serve terrine made from pork and chestnuts as well as tender pork fillet flavoured with quince.
We farm lamb that fatten on the herb rich organic el Moro pastures that grow between the lines of olive trees and you will wake every morning to the cock crow knowing your breakfast egg is as fresh as it could be!
The Farm Shop
For those of you that come to El Moro to rent a cottage rather than staying on a full board basis w have a farm shop that stocks our produce from the garden, whatever is in season. We have olive oil, chestnuts, honey and free range eggs. We have our own organic lamb and pork, chorizo sausages and jamon serrano. The lamb chops are perfect for the BBQ.
Just buy enough lovely great big mid-shapen beef tomatoes, some fresh basil, a green pepper, a cucumber and some fresh green beans to make your lunchtime salad to eat in the shade of the trees …….and for pudding……….fresh figs picked from those trees.
We also make and bottle our own sauces made from tomatoes, aubergines and peppers – perfect for pasta. There are Jams, Jellies and Chutneys. We usually carry emergency supplies of milk, butter and cheese. We stock a good honest red wine (Tempranillo) made by a friend of ours in Seville, and always have white wine and manzanilla sherry in the big fridge.