In all European cultures where wheat, flour, and bread, traditionally make up a key part of the diet there is always some type of dry, hard and crunchy bread, baked with a with a low-fermented and hydrated dough, that allows a long life and preservation. It allowed the people allowed the people to have always something at hand to accompany cheeses, ham, cold meats, creamy sauces or salads. Prepared in farmhouses or local bakeries, Picos Camperos were traditionally taken to work by field-labourers as preserved food that didn’t break.
Picos Camperos are the ideal complement to all kinds of cheeses, from cured or creamy, as well as to cooked and cured hams, or any other food that needs to be chewed for a long time. Broken or sliced, they are perfect to give volume and texture to all kinds of salads and cold soups (Gazpacho, salmorejo etc.). Also as a "cleaner" of palates when serving an assortment of dishes.
