Meat product made from select cuts of pork loin and tongue, seasoned with salt, pimentón (a type of Spanish paprika) and garlic, packed in pig’s intestine, smoked and cured uncooked.
It has a firm consistency and a juicy texture. It has a more or less intense reddish color, depending on the meat used and the amount of pimentón (a type of Spanish paprika) it contains. When cut, the different pieces of meat used are clearly visible. The aroma and taste are characteristic of smoked sausage, which may be more or less intense depending on the smoking time.
The shape and outer appearance are dependent on the shape of the pig's intestine, but is usually rounded and irregular, and reddish in color. They usually weigh between 500 and 2.000 g / 17.6 and 70.5 oz.
Physical and chemical properties:
- Moisture content: minimum 40%
- Fat / dry extract ratio: < 35 %
- Protein / dry extract ratio: > 50 %
The raw materials (pork loin and tongue) come from authorized suppliers. They are transported under proper hygiene and health conditions with the cold chain kept intact. On arrival at the factory, they are stored in cold rooms until used. The meat cuts are handled in special rooms, keeping the cold chain intact and with temperatures maintained at no higher than 12º C / 53.6º F in the working area.
Aponeuroses and tendons are removed from the loin meat cuts and they can be split in two. They are hand mixed with the tongues in a recipient for food handling and the other ingredients, pimentón, salt and garlic are also added. They are then stored in a cold room at a temperature of between 3º and 5º C / 37.4 and 41º F for 48-72 hours, in order to marinate and allow the flavors to blend. Finally, the mixture is finished in a salting drum for about five minutes.
After marinating, the mixture is pushed into a casing of pig's intestine by hand.
The 'choscos' are then placed in natural smoking rooms (smoking stoves) where they are exposed to dry wood smoke. The wood used for smoking must be from local species (oak, birch, beech or chestnut) and no resinous wood must be used, or any other wood that may give the 'chosco' an anomalous flavor or aroma. The minimum smoking time is eight days, to give the 'chosco' its characteristic aroma.
Traditional smoking methods are still used in the production process. That is, the wood fire is lit and the smoke is allowed to reach the sausage. Smoking is done cold.
After smoking, the product is dried and aired in special areas until the correct moisture content is achieved, for a minimum period of eight days.
The 'choscos' can also be cooked. Cooking is done slowly, so as to prevent the sausage casing from rupturing. Cooking the 'choscos' must produce the correct texture and is carried out at temperatures of between 80º and 100º C / 176 and 212º F. Raw 'choscos' can be kept at room temperature, but cooked 'choscos' are refrigerated at a temperature of between 0º and 7º C / 32 and 44.6º F.
The 'choscos' can be sold whole, and either raw or cooked. Authorized packaging is used with labels attached. Cooked ‘chosco’ must be packed for reasons of food safety and hygiene, using packaging authorized by the Regulatory Council.
In the protected area, the short distance from the coast to the watershed is generally broken by steep slopes, orographic elements that give rise to two, clearly distinct zones. This is a western, inland zone comprising outcrops and passes with a southerly aspect and a southern central zone lying in the north comprising the coastal mountain ranges, running east to west, with a small coastal strip. This is very uneven terrain, with widely contrasting physiography and many valleys and mountain ranges that culminate in the Cantabrian mountain range. There are sharp differences in land height and extension, varying between a minimum altitude of 0 m (sea level) and a maximum altitude of 2,194 m / 7198.16 ft (Pico del Cornón).
The area has an oceanic climate that brings plentiful rainfall throughout the year, moderate sunshine and a great deal of cloud. The changing atmospheric conditions are influenced by the latitude, the sea and the terrain.
Consejo Regulador de la IGP Chosco de Tineo
Pol. Industrial La Curiscada
33877 Tineo (Asturias)
Tel: (+34) 985 801 976
The shape and outer appearance are dependent on the shape of the pig's intestine, but is usually rounded and irregular, and reddish in color.