Pedro Bernardo is a village in the south of the Avila region, it is 108 kms away from the city of Avila itself, 125 kms from Madrid and 42 from Talavera de la Reina (Toledo). The village is situated along the south side of the Sierra de Gredos and is at an altitude of 806m. It overlooks the Valle del Tiétar, giving Pedro Bernardo its nickname of "El Balcón del Tiétar" (lit. "The balcony of Tiétar"). This is a sunny area which has got very good weather throughout the year. The mountain protects it from the cold in wintertime and there is a kind of wind called "solano" which gives Pedro Bernardo warm temperatures in summertime, besides, thanks to the "solano wind" Pedro Bernardo was called "Navalasolana" long ago . This combination of characteristics means that many types of fruit and vegtetable can be grown in Pedro Bernardo, for example; chestnut trees, walnut, lemons, oranges, peaches, plums, pomegranates, grape vines. As well as these, there are many olive trees and fig trees, in fact, the figs from Pedro Bernardo are called "Cuello de dama" (lit. "lady's neck") and are very popular in the rest of the country. Because of all of this, and thanks to its beautiful landscape, Pedro Bernardo has been declared a site of historical interest.

There, in Pedro Bernardo, in the town centre, in a square called Plaza de los Chorros is our butcher's shop, Carnicería Calderón, the third butchers generation since 1925. We have been providing some of the best meats in Ávila's area for almost a century, and since 1980 we have only sold meat from El Valle Amblés, which is a valley near Avila city and has got a complicated geography with many high valleys, narrow glens, abrupt mountains and hillsides, and many big flat-topped mountains or "mesetas" in Spanishs. There, sometimes, there are strong blizzards. The meat of the calves, lambs and pigs from El Valle Amblés is what we offer our customers.

THE VEAL OF AVILA
The veal of Avila is one the best of Spain. It has got an exquisite taste, a special texture and a reddish/pink colour. In our butcher's we select animals that weigh 180-210 kgs and are 10-12 months old. Cuts of veal like the chop, entrecôte, tenderloin or slice are exceptional.

LAMB
We choose animals that are 90 days old and weigh 10-12 kgs. In Spain this lamb is called "cordero recental". Chops, legs, shoulder are the tastiest parts of the lamb. You could ask for younger lambs as well and we would provide it for you.

PORK
We have got animals that weigh 80 kgs and are 130-140 days old. Every piece of the pig is profitable but the best is the loin, the tenderloin, ribs, slices or the bacon.

In Carnicería Calderón we make a kind of sauce, very popular in this area, called "adobo", that is made from natural products (as it was made along ago) like paprika (which is from a popular valley called "la Vera"), garlic, salt and other spices. And we have got ribs, bacon, slices all prepared with this sauce. We also manufacture many other typical products.

CHARCUTERÍA
You can buy one typical product called "lomito ibérico" (400 grs.) that is made in a natural way, in Valle Amblés and its cold temperatures. Besides this, you can buy many different kinds of cheeses like cheese from Candeleda (Ávila) -that are made with goat's milk- or manchego cheese and a very exquisite and selected charcutería.