When I did not want to eat on the economy or did not like what was being served at a menu del dia, pilgrims' menu, or in a group meal situation, I had a fall-back plan. In April - May it worked well without refrigeration and would likely work at other times of the year June - September excepted.
I would go to a supermarket in a large town or city, St,. Jean, Pamplona, Logrono, Santo Domingo, Carrion, Burgos, Leon, Ponferrada, etc. There I would buy a loaf of multi-grain whole wheat bread. I think they use the term "integral" to describe multi-grain - it seemed that way. I would also buy several packages of sandwich sliced, semi-firm cheese and Jamon "York." This is the local term for almost any pre-cooked delicatessen-style ham already sliced. It looks like what we call in the U.S. "boiled ham." I would buy enough cheese and meat to place two slices of each on each "sandwich."
Returning to my place of abode or some other suitable location, and after washing my hands well, I removed the bread from the plastic bag - saving the bag. I then "reconstructed the loaf of bread as prefabricated, stacked "boccadillos." However these ham and cheese sandwiches were conveniently sized and would not need refrigeration for the several days it might take to consume or share them. The pattern went like this: bread, 2 cheese slices, 2 ham slices, bread, bread, 2 cheese slices, 2 ham slices, bread, bread, etc. When done, you have perhaps 10 -12 pre-made ham and cheese sandwiches in a resealable plastic bag, depending on how much you buy, the loaf size, and how many sandwiches you consumed while doing all this "work.".
To close the bag, I would compress the "stack" slightly to remove excess air (not intending to create a vacuum)and seal the bag with a twisty tie. Then I placed the entire sandwich assembly into a very lightweight sil-nylon stuff sack. The sack then attached to the side of my rucksack - the shady side (north or right side walking towards Santiago) - using the upper compression strap.
This provided health(ier) food of my choosing and having quality that only I was responsible for. At times, I also carried several pieces of fresh fruit in a similar stuff sack on the "sunny side" of my rucksack. Voila! A mobile picnic! Truth be told, I also carried several "tubes" of the famous Galletas Maria (cookie - biscuit). I got addicted to them. Extra tubes of biscuits got stuffed in my pack's side mesh pockets.
Yes, I know it must have weighed an extra kilo or more all in. However, consider the costs saved, the convenience gained, and reduction of stress when you find out the alburgue does not serve a meal and there is no place to eat in town, or that they have nothing you are prepared or able to eat. Personally, I have a finicky stomach and GI system. So, discretion is ALWAYS the better part of valor for me.
This is a flexible, and portable method for maintaining your eating habits. You can, of course, vary the sandwich composition as you choose. Just bear in mind temperature, and time. Do not cause yourself unnecessary stomach distress.
It worked for me. It might work for you. It will not work for everyone.
That said, and as always, I hope this helps someone...
