From exceptional cured meats to grilled steaks from grass-fed animals, if you eat meat, you will be spoilt for choice in Asturias. Pitu caleya (free-range chicken) is a delicious option, usually served with rice. Look for a sign that says parrilla (grill) if you’re after the best cuts of meat, from sirloins to ribs. Cordero a la estaca is another regional speciality. A roast whole lamb that’s slow-cooked over an oak or beech fire, this succulent, smoky dish is absolutely delicious. It’s worth considering trying the elusive Chosco de Tineo, a PGI-protected cured pork product originally from the county of Tineo that can be hard to find outside western Asturias. The description might not sound appealing (pork loin and tongue seasoned with garlic, salt and pimentón that’s wrapped in the animal’s intestine), but its juicy texture and smoked taste is delightful.
Callos a la asturiana is another offal dish from the region. It’s made from beef tripe, which is cut into inch-long pieces and cooked with ham and trotters along with garlic, onions, white wine, olive oil and chilli. For a truly crowdpleasing dish, you can’t do better than the ubiquitous cachopo. Made from two thin beef steaks coated in breadcrumbs and filled with cheese and ham, this more modern dish has a cult following and is known for its mammoth size.