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/Asturias, natural paradise/
Sabadiego history dates back to the This sausage fts well with dishes like stew,
eighteenth century when the archbishop lentils, chickpea stew, with macaroni, but is
of Sevilla christened it as the most often consumed only with potatoes and fried
humble sausage which could develop. eggs, scrambled and fried and traditional
Why is considered a «humble» sausage? markets with good results in a bread roll
Because it was made with meat of poor delicacy.
quality, viscera such as lungs, heart, cooked How and why this brotherhood created?
skin for it to be soft, and some lean pork, for The guild was created to stimulate cultural life
that reason it was used to favor and color to in the old county of Noreña and chose that
dishes including those ate on Saturday, hence name because Sabadiego processing in the
the name as it was authorized to eat even factories of the «Capital of the Chacineria
waking dates. Asturiana» had ceased to be developed and
What makes it so special and known this we wanted to give culinary air to some of
sausage? the many activities we had planned on going
Since it was rescued from oblivion in 1988 to development. Now, after twenty-fve years of
create the Order of Sabadiego in his honor, the activity we are considered completely linked
quality of the ingredients is improved and where to the food which is not bad or anything, but
there had meat of inferior quality, now have meat we do many other activities such as publishing
that make the Asturian Chorizo more paprika, books of local history, traditional markets,
onion and blood, all smoked with oak wood. historic vehicle rally, promoting monument pig
It is a mixture of chorizo and black pudding in Noreña; sponsor the National Journalism
very tasty, novel favor and surprising as the Award, the last at Don Alfonso Ussía, or
unlearned. promote the stews from Camino de Santiago,
to name only some of them.
Where does the Sabadiego in Spanish
gastronomy? What in Asturias? What are your goals?
In the Spanish gastronomy is the great Achieved already well the dynamic cultural life
of Noreña and publicize products chacineros
unknown. To give a reference we can cite
the Galician or Castilian chorizo cebollero or by Spain and Portugal with twinning and
sabadeños castellanos that abound in Burgos other activities having signifcantly improved a
and León. In Asturias there are a dozen product that had disappeared from the market,
we now focus on trying to keep the structure
developers, mostly in Noreña supplying the that we have achieved activities awarded on
regional market.
several occasions, including Best Spanish
The Sabadiego has a humble origin and brotherhood in 2007, Ambassadors
has been adopted by haute cuisine What of gastronomy Astur, Albariñenses in
does traditional cuisine for achieving this 2013, etc. and try to convey to our young
recognition status? idiosyncrasy towards our people town of just
Yes Its funny how such an unknown inlay may 6km and just over 5,000 habitants.
appear on current recipes and supplements to
El País of hand María Jesús Gil de Antuñano
that drafted the pastela de Sabadiego; in
restaurant in Madrid like José Luís that is
included accompanying lentils; Casa Conrado
from Oviedo as cake entree as they do in the
Rte. Los Arcos in Cangas de Onis, or in most
bars and cider houses from Noreña as La
Ferrada, Casa El Sastre, La Plaza or La Tená
de Alfredo.
How often accompanied this sausage
dishes?
19
Sabadiego history dates back to the This sausage fts well with dishes like stew,
eighteenth century when the archbishop lentils, chickpea stew, with macaroni, but is
of Sevilla christened it as the most often consumed only with potatoes and fried
humble sausage which could develop. eggs, scrambled and fried and traditional
Why is considered a «humble» sausage? markets with good results in a bread roll
Because it was made with meat of poor delicacy.
quality, viscera such as lungs, heart, cooked How and why this brotherhood created?
skin for it to be soft, and some lean pork, for The guild was created to stimulate cultural life
that reason it was used to favor and color to in the old county of Noreña and chose that
dishes including those ate on Saturday, hence name because Sabadiego processing in the
the name as it was authorized to eat even factories of the «Capital of the Chacineria
waking dates. Asturiana» had ceased to be developed and
What makes it so special and known this we wanted to give culinary air to some of
sausage? the many activities we had planned on going
Since it was rescued from oblivion in 1988 to development. Now, after twenty-fve years of
create the Order of Sabadiego in his honor, the activity we are considered completely linked
quality of the ingredients is improved and where to the food which is not bad or anything, but
there had meat of inferior quality, now have meat we do many other activities such as publishing
that make the Asturian Chorizo more paprika, books of local history, traditional markets,
onion and blood, all smoked with oak wood. historic vehicle rally, promoting monument pig
It is a mixture of chorizo and black pudding in Noreña; sponsor the National Journalism
very tasty, novel favor and surprising as the Award, the last at Don Alfonso Ussía, or
unlearned. promote the stews from Camino de Santiago,
to name only some of them.
Where does the Sabadiego in Spanish
gastronomy? What in Asturias? What are your goals?
In the Spanish gastronomy is the great Achieved already well the dynamic cultural life
of Noreña and publicize products chacineros
unknown. To give a reference we can cite
the Galician or Castilian chorizo cebollero or by Spain and Portugal with twinning and
sabadeños castellanos that abound in Burgos other activities having signifcantly improved a
and León. In Asturias there are a dozen product that had disappeared from the market,
we now focus on trying to keep the structure
developers, mostly in Noreña supplying the that we have achieved activities awarded on
regional market.
several occasions, including Best Spanish
The Sabadiego has a humble origin and brotherhood in 2007, Ambassadors
has been adopted by haute cuisine What of gastronomy Astur, Albariñenses in
does traditional cuisine for achieving this 2013, etc. and try to convey to our young
recognition status? idiosyncrasy towards our people town of just
Yes Its funny how such an unknown inlay may 6km and just over 5,000 habitants.
appear on current recipes and supplements to
El País of hand María Jesús Gil de Antuñano
that drafted the pastela de Sabadiego; in
restaurant in Madrid like José Luís that is
included accompanying lentils; Casa Conrado
from Oviedo as cake entree as they do in the
Rte. Los Arcos in Cangas de Onis, or in most
bars and cider houses from Noreña as La
Ferrada, Casa El Sastre, La Plaza or La Tená
de Alfredo.
How often accompanied this sausage
dishes?
19
