An exquisite and traditional Spanish smoked pork sausage, made with pork loin and pork tongue, seasoned with salt, paprika and garlic. Its irregular shape is due to it being made traditionally using artisan techniques.
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The chosco is a raw-cured sausage whose consumption will depend on the degree of cure: if well cured can be eaten in slices, accompanied by a good loaf of bread, if it is little cured, is usually boiled in water for an hour and then it can be served; once boiled it will last several days without deteriorating its quality and flavor.
It usually weighs around the kilo, and its irregular shape is due to its craftsmanship.
Of characteristic reddish color and exquisite bittersweet flavor with smoky aroma, that derives from its smoked for about 15 days with dry firewood of autochthonous species such as oak or chestnut.
The chosco sausage PGI from Tineo is vacuum packaged in pieces of approximately 850 g.
RECOMMENDATION OF PREPARATION