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Sausages cooked meats

This subsector is one of those most developed inside the agricultural sector in Asturias. The makers of sausages and cooked meats extend throughout the whole region, although many concentrate in two nuclei with great tradition, Noreña and Tineo.

Numerous Asturian companies manufacture sausages and saltings, and the Majority of them are well-known: the chorizo sausage, the loin and the ham. From the Principality others of great quality and variety are also offered, as: the Asturian traditional sausage, lightly smoked, the chosco of Tineo, elaborated with the help of tongue and pork loin with a touch of smoky that enjoys of the stamp of Protected Geographical indication (IGP), the traditional Asturian blood sausage pudding , the sabadiego, the pork shoulder, the long pork sausage of Avilés, those sausages made from game (deer, boar, roe deer), etc. Other traditional sausages that had been forgotten have been recovered thanks to the effort of the small makers: such as the andoya, the xuan, the moscancia, the butiello, etc.

The Asturian sausages are consumed as such or they form part of the traditional dishes. Some examples are the fabada (IGP), Stews with the base of " fabes " (beans), traditional Asturian vegetables and sausages such as the chorizo sausage, the black pudding and the shoulder of pork . Besides the fabada, the tripes (tripes), the Asturian pote ( A stew made with vegetables and Asturian sausages ), the " fabes " Beans with hare, with partridge or with wild boar they are dishes of reference in the cuisine of the Principality. Some of these dishes are marketed in the form of pre prepared dishes by several Asturian companies.