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Cachopo

CACHOPO

The furore of the cachopo

There is a dish that, in recent years and promoted by young people with the support of social media, has acquired a great following, to the point that it is already considered a typical dish of Asturian cuisine. We are talking about cachopo. This is a meat dish that consists of two large (sometimes huge) fillets of meat with cheese and other ingredients layered between the two fillets. It is then covered in breadcrumbs and fried. There are already cachopo contests, cachopo routes, shops specialising in the sale of cachopos, which are prepared and ready to fry… and a recurring discussion about whether the cachopo is worthy of the fame it has achieved.

Beef, a star

Regarding meat, the gastronomy of Oviedo has a tradition of consuming pork (“gochu”) especially given the abundance of cured meats made from pork. However, the “star” must be the beef, more specifically, the veal, with a designation of origin. The beef from the “ternera asturiana de los valles” (Asturian cow of the valleys) is, according to EU studies, the best on the continent in a classification that also places the beef of the “vaca asturiana de la montaña” (Asturian mountain cattle) or “casina” just a few places further down the list. A typical and traditional stew is made of Asturian veal in Oviedo. It is known as "Carne gobernada al estilo Oviedo” (Oviedo style stew) and also includes potatoes and a white wine sauce. Another extremely typical dish is tripe, a stew of gelatinous tripe that began to become popular in the early 20th century with the recipe of “Callos a la moda de Oviedo” (Oviedo style tripe). In the hunting season, we must not neglect the various dishes and stews made from game. There is plenty to choose from.