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/Asturias, natural paradise/
Sabadiego
Miguel A. Fuente Calleja
Must be very ancient history of Sabadiego Logroño, also in León, even it has certain
when, in the seventeenth century a famous similar characteristics with the sabadiegoa
person from Noreña, Mr. Menendo de Llanes vasco, the butago of Alba de Tormes and the
and Mrs. Maria Antonia Argüelles son, called bofe salmantini interestingly called Saturdays
Alonso Marcos, was borned in the palace of sausage too and it has many similarities in
El Rebollin, who was Bishop in Segovia and ingredients with sausage with onions from
Archbishop in Sevilla, he Christianized the nearby Galicia, so cousins-brothers again.
humblest sausage of those could develope Anyway, its preparation in Noreña came
any sanmartin, counting for it with the king practically to dissapear and only some
Carlos IIIs approval and course with papal butcher or manufacturer with certain amount
blessing of S.S. Pio VI to make permissible its of romanticism and the same of nostalgia
use to give colour and some favor to the pote preparated it for famiky concumption, logically
-because anyone would have the stomach to their own taste and high quality.
willing to consume- on vigils times, because
it should have rather little meat and instead, The sabadiego had also disappeared from
they flled the gut with pieces of different pig the menu and blackboards which indicate the
organs, even with pumpkin to shape the gut, specialties of every bar, boozer or cider bar
but I repeat, in this case they are used to give offers its customers, like in the shops windows
favor, colour and smell to stews. So with if it was ever showed and, of course, it was
the confdence the approval of the Vatican never appreciated in any restaurant until that
provides, people who makes dried meat from a sausage emerged for men with chest hair
Noreña evolve this sausage which until then and women very women as Mr. Camilo José
was similar to sabadeño castellano what we Cela left written in an article of ABC diary about
had the opportunity to taste in Burgos and the product in question.
20
Sabadiego
Miguel A. Fuente Calleja
Must be very ancient history of Sabadiego Logroño, also in León, even it has certain
when, in the seventeenth century a famous similar characteristics with the sabadiegoa
person from Noreña, Mr. Menendo de Llanes vasco, the butago of Alba de Tormes and the
and Mrs. Maria Antonia Argüelles son, called bofe salmantini interestingly called Saturdays
Alonso Marcos, was borned in the palace of sausage too and it has many similarities in
El Rebollin, who was Bishop in Segovia and ingredients with sausage with onions from
Archbishop in Sevilla, he Christianized the nearby Galicia, so cousins-brothers again.
humblest sausage of those could develope Anyway, its preparation in Noreña came
any sanmartin, counting for it with the king practically to dissapear and only some
Carlos IIIs approval and course with papal butcher or manufacturer with certain amount
blessing of S.S. Pio VI to make permissible its of romanticism and the same of nostalgia
use to give colour and some favor to the pote preparated it for famiky concumption, logically
-because anyone would have the stomach to their own taste and high quality.
willing to consume- on vigils times, because
it should have rather little meat and instead, The sabadiego had also disappeared from
they flled the gut with pieces of different pig the menu and blackboards which indicate the
organs, even with pumpkin to shape the gut, specialties of every bar, boozer or cider bar
but I repeat, in this case they are used to give offers its customers, like in the shops windows
favor, colour and smell to stews. So with if it was ever showed and, of course, it was
the confdence the approval of the Vatican never appreciated in any restaurant until that
provides, people who makes dried meat from a sausage emerged for men with chest hair
Noreña evolve this sausage which until then and women very women as Mr. Camilo José
was similar to sabadeño castellano what we Cela left written in an article of ABC diary about
had the opportunity to taste in Burgos and the product in question.
20
