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Culinary Workshops at the Matanza (Pig Slaughter and Processing) of Amieva and Alto Sella
Amieva and Ponga (Eastern) (Local villages)
Type
Festival of Touristic Interest in Asturias
Dates
Weekends in February
Website
or the eternal act of homage to the most ancient survival rituals.

The cooking of the matanza (referring to the gastronomic pork culture which exists in Asturias) is both widespread and varied, both as regards products and recipes. Specifically, it is very characteristic of the area of and the Alto Sella and has become one of the big promotional attractions of this part of Eastern Asturias over the last two decades.

These workshops, which are held every year on all the weekends of the month of February, are declared to be of Regional Touristic Interest, and have transformed dishes such as sopa de higado (liver soup), pote de berzas (cabbage stew), borona preñada (corn flour, chorizo, ham and streaky bacon), manos de gochu (pigs trotters), los callos (tripe), lengua estofada (stewed tongue), boronchu fritu (fried cornflour bread), picadillo (hash) and lomo frito (fried pork loin) into true classics of Asturian winter gastronomy, especially in the mountain areas and in villages.

These workshops are an obligatory venue for lovers of good food and traditional Asturian cooking linked to ancestral traditions and survival in the rural world. They have become the ideal excuse for enjoying rural tourism.

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Culinary Workshops at the Matanza (Pig Slaughter and Processing) of Amieva and Alto Sella
GPS:43.277533, -5.137023