Let’s Pay Homage to the Gochu Asturcelta Reply

gochu asturceltaThe Spanish from all the regions are devoted to their own autoctonous pigs and the Asturians are no exception. In 2002 a campaign was started to protect an almost-extinct Asturian breed of swine called Gochu Asturcelta or the Asturian Celtic pig. Since then its numbers have risen gradually and thanks to a few passionate farmers and breeders, the Gochu Asturcelta is now a common sight–and taste–throughout Asturias. In this video we’re going to see how to roast one in an underground pit and feast on it with friends. More…

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Select Travelers Go for Green Spain – Timelapse Reply

Green Spain

This five-and-a-half-minute timelapse video takes us on a rich and varied tour around Green Spain: Galicia, Asturias, Cantabria and the Basque Country, all on Spain’s northwest coast. This is where Spain’s select tourism heads when the summer heat oppresses the rest of the country, and it’s easy to see why. Here are some of the features:

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Tuna Fishing on Asturian Coast Reply

tuna fishing Asturias

Every aspect of life in Asturias is influenced by the Cantabrian Sea (Bay of Biscay) from its unique weather patterns and temperate climate to industry, food and more recently, tourism and leisure.Asturias has an extensive coastline with many beautiful beaches and fishing towns to explore. It also has an incredible network of rivers meandering through the mountainous landscapes and washing nutrients and food into the sea which creates a frenzy of sea life and makes Asturias a fishing enthusiast’s dream.

Boat rental is available from the marinas of Gijon or Aviles and prices vary from boat to boat. More…

The Fabada Asturiana Story and Recipe 1

Asturian fabada casserole

Made internationally infamous by Hannibal Lecter’s odd choice of diet in Silence of the Lambs, the Fabada bean casserole is the signature dish of Asturias and is enjoyed throughout all of Spain and further afield. It’s a rich hearty meal that is great for replenishing energy stocks after rigorous activities. More…

Slow Roasting Lamb on an Asturian Mountaintop 1

Asturian lamb roast

Without a doubt, the festival of roast lamb (Cordero a la Estaca) is one on the finest al fresco eating experiences there is. Up high on a mountaintop meadow, the cooks light the fires early in the morning and constantly top them up with ash firewood  creating a slow burning pit of embers ideal for cooking whole splayed lamb for six hours or more.The result is a succulent “cooked to perfection” meat with a delicious Smokey flavor from the ash wood and a wonderful added taste from the homemade chimichurri (a mix of herbs, garlic, vinegar, white wine and olive oil) which is squirted into the meat just before the end of the cooking process.

This method of preparing lamb can be found throughout the region of Asturias during the summer with many towns hosting their own festival and is open to anyone wishing to try it. There are also many restaurants that offer “Cordero a la Estaca” throughout the year but you will have to pre-order the dish as it involves a lot of preparation. More…

“Charcutería” – The Smoked Soul of Spain in Asturias Reply

Asturian sausages


We just discovered Where is Asturias.com (WIA), a delightful recent addition to Spain’s regional online tourist information in English. They have published the following article on the new book by American chef and food writer, Jeffrey Weiss, about Spanish cured hams and sausages (charcutería):

When you live in Spain you tend to take the quality of its cured meats and the tradition of the charcuteria for granted because for the Spanish it’s just a normal part of the everyday diet. Jamon with tomato on toast for breakfast, a good hearty fabada bean stew for lunch or a tapa of chorizo with cider when meeting up with friends at the bar. More…

David Baird in Asturian Bear Country Reply

Asturian brown bearsWhat do you do if you are trekking through the hills and are suddenly confronted by a 200-kilo bear? The answer: nothing. The bear is likely to be far more alarmed than you and will immediately beat a retreat. That at least is what the bear experts told me on a recent trip to the Land of the Osos. We’re not talking here about grizzlies — notorious for their bad-tempered reaction to humans — but about the brown bear, otherwise known as the “oso pardo” (Ursus arctos). You won’t meet him in the sierras of Andalusia. But in northern Spain more than 200 now roam the hills. And this is a small miracle. More…