Gastronomic days of the slaughter in Amieva and Alto Sella

During the weekends of February, Amieva and Alto Sella host the gastronomic days of the slaughter of the pig.

Those who come to this area can enjoy a menu prepared by local restaurateurs based on products from the pig slaughter: liver soup, cabbage stew, boroña, pig's trotters, tripe, boronzu, tongue, mince and pork loin.

Further information