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Meat from Spain
Chosco de Tineo is a smoked, cured, uncooked sausage from western Asturias made of whole pieces of pork loin and tongue, never minced. It is seasoned with salt, paprika and garlic, packed by hand into pig intestine, smoked over local hardwood and then dried. The registered specification asks for at least 8 days of each, and it is sold whole, cooked or uncooked.
| Pork loinAt least 80 % | Cut into pieces; must not be minced[eu-chosco-2010][eu-chosco-2025] |
| Pork tongueAt least 15 % | [eu-chosco-2010][eu-chosco-2025] |
| Salt, paprika and garlic | Amounts not set[eu-chosco-2025] |
| Pig intestine | Packed by hand; it gives the round, irregular shape[eu-chosco-2025] |
Total time across the recorded steps: 18 days – 19 days
What changes: Loin and tongue are cut into pieces and seasoned with salt, paprika and garlic
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Chosco de Tineo is a smoked, cured, uncooked sausage from western Asturias made of whole pieces of pork loin and tongue, never minced. It is seasoned with salt, paprika and garlic, packed by hand into pig intestine, smoked over local hardwood and then dried. The registered specification asks for at least 8 days of each, and it is sold whole, cooked or uncooked. Made in 5 steps over 18 days – 19 days. The longest step, smoke in the ahumadero, takes at least 8 days (European Commission 2010).
| Main step | at least 8 daysSet[eu-chosco-2010][eu-chosco-2025] | Smoke in the ahumadero |
|---|---|---|
| Temperature | 3–5 °CReported[pliego-asturias] | Rest the seasoned pieces in a cold room |
Chosco is made from whole pieces of loin and tongue rather than mince, and it keeps at least 40 % moisture. The specification says it is smoked to preserve it and to help it dry in an area of high relative humidity.
The Asturias text lets chosco be sold raw or cooked. Cooked chosco, whole, in halves or sliced, must be kept at 0–7 °C and packed on the producer's premises, because cooking weakens the casing and it may split. Raw chosco is pork loin and tongue that is smoked and dried but not cooked. CDC says curing, drying and smoking alone do not consistently kill Trichinella worms in pork, and tells cooks to check meat with a food thermometer.
Every number is labelled with how it is known. How this atlas is made
The vaqueiros de alzada, nomadic cowherds, took choscos up to the mountain pastures from April to October and finished drying them there. The local chronicler Claudio Zardaín wrote in 1920 of the San Roque picnics in Tineo, where sausages such as chosco were eaten. The name was entered in the EU register as a PGI by Commission Regulation (EU) No 152/2011 of 18 February 2011. An application to amend the specification was published in the Official Journal in February 2025 and had not been approved when this page was written.
