Gastronomic Days of the Slaughter of Amieva and Alto Sella

The cuisine of the slaughter (referring to the gastronomic culture of the pig that exists in Asturias), is extensive and varied, both in terms of products and recipes. And specifically in the area of Amieva and Alto Sella it is very characteristic, and for the last two decades it has been one of the great promotional attractions of this part of eastern Asturias.

These days, which are held every year every weekend in February, have been declared of Regional Tourist Interest, and have turned dishes such as liver soup, cabbage stew, borona preñada, gochu (pork) hands, tripe, stewed tongue, boronchu fritu, picadillo, or fried pork loin into true classics of the Asturian gastronomic winter, especially in mountain and village areas.

These days are a must for lovers of good food and traditional Asturian cuisine linked to ancestral traditions and survival in the rural world. They have also become the ideal excuse to enjoy rural tourism.