To the delicious cachopo
If you have never eaten a cachopo, you are among the cowards because they say that eating these breaded fillets of enormous size is for the strong. It's not a big deal, don't worry. It is a dish that traditionally is usually shared, although it is nonetheless true that smaller, individual cachopos are starting to proliferate, which it is advisable to ask about so as not to get any frights. A ‘señor cachopo' must have two fillets of Asturian beef, preferably in the area of the thigh, round or bottom sirloin, Serrano or Iberian ham and some slices of a not very strong Asturian cheese (cheese from Oscos or Vidiago is ideal). It is coated in flour, egg and breadcrumbs, fried and... voilà! Cachopo is served. Some tips are that the oil should be very hot and clean, without the aromas of other foods, and the fillets shouldn't be cooked too long so that they stay pink inside.
Asturian beef and Chosco de Tineo Quality guarantee
Ternera Asturiana Protected Geographical Indication, which has just reached 15 years old, has managed to give its quality stamp an admirable prestige. Its meat is demanded in the best butchers in the main cities of the country. To be an authentic Asturian meat, it has to be born in the region, belong to the club of the chosen breeds, whether Asturian of the Valleys or Asturian of the mountains, be between 12 and 18 months old, have very specific morphological characteristics and be tremendously tasty, because the great virtue of this meat is its texture and its tenderness. They are young cows, with little fat but therefore very healthy.The Chosco de Tineo is our best kept secret, a product derived from pork that contains at least 15% of the tongue and much of the head. It can be eaten fresh or cooked, always marinated in chilli pepper.