Chosco de Tineo

Chosco de Tineo is produced in Tineo municipality in the Asturías region in Spain. In 2011 Chosco de Tineo was granted PGI certificate (Protected Geographical Indication) and the sausage acquired fame and recognition. Chosco de Tineo is made exclusively from cuts of pork loin and tongue, seasoned, packed by hand in pig’s intestine, smoked and dried, giving it characteristics that differ from those of other types of sausage. When cut, the different pieces of meat used are clearly visible. The meat must not be minced. It is a special sausage made with high quality cuts, which means that it is reserved to a great extent for special occasions.
Lean pork or loin800 g1.76 lb
Pork tongue150 g0.33 lb
Back fat50 g0.11 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g4.5 tsp
Cure #12.5 g1/2 tsp
Pimentón, sweet25 g4 Tbsp
Pimentón, hot2.0 g1 tsp
Garlic3.5 g1 clove
  1. Cut all meats into smaller chunks.
  2. Mix meats with all ingredients and hold in refrigerator for 48 hours.
  3. Stuff firmly into pork blind cap (caecum).
  4. Apply a thin cold smoke at 18° C (64° F) for 8 days.
  5. Dry at 15-12° C (59-53° F), 75-80% humidity for minimum of 8 days.
  6. Keep refrigerated.
Cook before serving - place in a boiling water then cook at 80° C (176° F) for 2 hours or until the sausage reaches 72° C (160° F) internal temperature.

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