The key to making chosco such a special product lies in the ingredients and in its preparation. Since 2008 they have the European seal of Protected Geographical Indication (IGP), that rewards the excellence of its raw material and the fact that it is a preparation transmitted from generation to generation. All this favored by the natural conditions of an area in which the pig production always enjoyed a great reputation; especially the Celtic type pigs, rustic, which made the best use of the resources of the field and from which little fat meat was obtained.
An artisan elaboration
Currently, the pigs continue to be raised with the greatest possible care, and the Chosco Regulatory Council boasts that some of the best specimens in the country are concentrated in Tineo and in much of southwestern Asturias. This unique sausage is obtained from them, which takes the shape of the casing in which it is stuffed, with a rounded appearance and sometimes confused with morcón or botillo. The differences are notable, since in this case it is made with a selection of the best cuts from the head of the loin (a minimum of 80%) and tongue (a minimum of 15%), marinated with paprika, garlic and salt. After chopping, kneading, macerating and stuffing the meat, the irregularly cut pieces range between half a kilo and two kilos in weight, being subjected to a process of smoked with chestnut, oak, beech or birch woods that give the chosco that differential character and a soft and tender flavor, juicy and very meaty, with the rustic accent of its seasoning. From the smokehouse, the pieces are taken to the dryer until the desired degree of humidity is achieved.
How do you eat Tineo chosco? Recipes to cook it
One of the singularities of the Chosco is that when it is cut, the different pieces of meat used are clearly displayed, which is why it is consumed more and more frequently. like cold cuts. Its most common form of presentation is cut into not very thin slices and accompanied by boiled potatoes, sprinkled with sweet paprika and a good splash of virgin olive oil. In western Asturias, it is very common to find it as a companion to bean stew or pot of collard greens.
But thanks to its texture and genuine flavor, chosco appears more and more frequently on the menus of numerous restaurants, as it opens a wide range of culinary possibilities and house with everything. It can be eaten hot or cold, as an appetizer, in a salad, in a pie, in pizzas and lasagna, on toast, with all kinds of vegetables, such as carpaccio, marinated, grilled, in risotto, accompanying soups, with melted cheese, in the form of truffle, and a long etcetera
All recipes here: Recipes with Chosco de Tineo