Chosco de tineo

Chosco de tineo is a typical Spanish pork sausage, traditionally produced in the Principality of Asturias. This sausage is made using pork loin and tongue, seasoned and flavored only with salt, paprika, and garlic. Once enjoyed only by the natives, chosco de tineo is nowadays so popular that it has its own festival, which takes place in August.

This sausage is hand-made by stuffing the spiced meat into pork intestines. It is then cold-smoked for a minimum of eight days using dry oak, birch, beech, and chestnut wood. Chosco de tineo has a typical bright red color with a balanced sweet and smoky flavor.

It pairs perfectly with young red wines produced in the regions of La Rioja, Penedes, and Ribeira Sacra.