Leaving Melide, first stop of the Primitive Way in the province of A Coruña, is difficult, especially after tasting its diverse gastronomy. But there is still a long way ahead before reaching Santiago de Compostela. Besides, pilgrims walking the french route can come along with you from this point of the Camino onwards.READ MORE
The journey continues through Boente, where you can visit the church of Santiago and get some fresh aire before beginning the climb that will take us to Fraga Alta. A place renowned for its lime kilns, where, according to tradition, pilgrims originally walking the french jacobean route must drop the stones they had picked up in Triacastela. After a small climb, the Camino gives the pilgrim a breath and descends to the Iso river.
On the other side of the medieval bridge is Ribadiso de Abaixo, step prior to entering Arzúa. A town famous for its cheese, Arzúa-Ulloa with Designation of Origin, and the festival they celebrate in March revolving around its star product. Pilgrims from both the Northern Way and the Primitive Way cross paths in its streets, since it is the first connection point of the two routes. From here on out, three Caminos go hand in hand, each with its different stages, until reaching Santiago de Compostela.
The shadows of the forests and the green meadows will make the journey a bit lighter for the pilgrim until reaching Salceda, already in the O Pino council, and gathering strenght to climb up to O Empalme. Eucalyptus trees will mark the path down to Santa Irene, were you can visit the chapel and the baroque fountain. Close to 2 kilometers separate this town from the end of the stage in O Pedrouzo, the penultimate stage before we’re able to witness the Catedral de Santiago.
Tips from our postmen and women
What to see and do in Arzua?
“If going through Arzúa the 8th and 22nd day of each month, the pilgrim can visit the local market with the town’s typical products. Besides, the first weekend of March we celebrate the Fiesta del Queso (“Cheese Festival”), with a sampling of cheeses, both local and from other areas. We also have environmentally friendly fairs, the honey festival… most of them as a way to praise the great products we have".