Spanish cuisine and tradition save thousands of secrets. Unknown products that are capable of surprising everyone with a simple bite. Surely, you have rarely heard of the sabadiegos or also known as chorizo on Saturday. Get ready to discover amazing food with a history, at least, curious. And it is that, oddly enough, it was a harvest product. That many people used to avoid wasting the meats that had been consumed throughout the week. Therefore, it is not only your taste that represents you, but also your purpose and preparation.
What are sabadiegos?
This product was in the process of transformation of San Martín. Surely you do not know what it is about. It will sound more familiar to you if they talk to you about the pig slaughter which is well known in many rural villages throughout the Peninsula and, especially, in the tradition Asturian. Therefore, the sabadiegos they were the chorizo that was made on the last day. With all the meat, organ meats, fat, blood, paprika and onion left over from the process.
Knowing this and, as we have commented previously, the sabadiegos they were a product of exploitation. That is, the last food that was made and the first to be consumed in the family economy. It should be noted that it was used mainly to give flavor and aromas to pots and stews. Some say that it is a hybrid between sausage and blood sausage. Well, it has blood and onion.
The rebirth of the sabadiegos
Although, this product was very popular in its beginnings, its consumption was declining little by little. In fact, the Familiar scope. Considering that it had no gastronomic or commercial appeal. But, in 1988 a group of inhabitants of Noreña founded the "Order of Knights of the Sabadiego". This action had the objective of improving, relaunching and recovering the production of the Chorizo Sabadiego. Attached to that of dignify this product and introduce it in menus of bars, restaurants, and even, food stores.
It could be said that, as long as a quarter century later, this food is a unique and differential product. Which is made practically in all charcuterie from Noreña. With a spectacular final result. It is important that you know that the original recipe It has changed in some aspects. For example, they have been incorporated quality meats, and the nuances derived from the addition of blood, onion and offal to the original recipe have been accentuated.
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The perfect time to consume it
The sabadiegos they are ideal to consume fried. And, both in slices as to spread their goo on an upmarket bread. But, as you have been able to discover a little above, also as an ingredient in pots and cooked. In fact, one of its best characteristics is that it is an element capable of giving a Spectacular taste in the elaboration of patés, creams and farces.
Even renowned journalists and gastronomic experts assure that it is a flagship product. Sabadiegos like everyone, whatever the elaboration in which they are present. It is still something unknown and few people have tried it beyond Asturian lands. But, everyone who has a chance to eat a good bite stays with your mouth open. In fact, it is more than surprising that is not on the shelves and menus of all national cider houses and restaurants.
With a view to the future
Once you know all the great characteristics that the sabadiegos, you have to see how your consumption will be in the future. A product of such quality must be taken into account by all gastronomic experts from the country. And, there are international chefs who know about the existence and quality of Asturian meat. Therefore, sabadiegos they have all the ballots to become a referential product.
And the charcuterie from Noreña are in a position to spread their character, simplicity and flavor around the world. The only thing that may be lacking is for people to open their horizon and opportunities to hitherto unknown foods.
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Have you ever tried the sabadiegos? It is a meat that, even if it is used, has the characteristics and flavor of Asturias. Therefore, they are magnificent in any situation. And more, in the popular BBQs of summer in the company of your friends. Between two loaves is delicious!
