Gastronomy
The art of traditional cooking
The art of traditional cooking
Another highlight of the concejo de Ponga is its excellent gastronomic quality. Hereí you eat generously and well, with a strong, nutritious and traditional cuisine, linked to the mountain and strongly influenced by a life dedicated to shepherding.
As in all Asturias, you can not miss the pot and fabes accompanied by chorizo and black pudding pumpkin. Although the slaughter is no longer practiced as before, these sausages are still made in the traditional way at home, as it has always been done.
Hunting is one of the strong points of the local gastronomy, and it is always easy to find a good plate of wild boar, stewed venison or venison escalopines with cabrales or beyos sauce.
It should be noted that, in November, the Gastronomic Days of Hunting are held in Ponga. During this event, restaurants in the area offer different and original dishes with game meat as the protagonist. Stewed or roasted kid, lamb, free-range chicken (pitu caleya) and, of course, the tasty Asturian veal, are always highly appreciated dishes in the council.
Another food traditionally appreciated, especially by shepherds during their long walks in the mountains, is borona preñada with chorizo, ribs and bacon.
As for the beyos sauce, mentioned above as an accompaniment to venison escalopines, beyos cheese is one of the key pieces of our gastronomy.
This cheese, due to its flavor and texture, is special, and is only made in Ponga, in the neighboring council of Amieva and in some villages in Leon bordering these two councils.
Beyos cheese can be made with cow's, goat's or sheep's milk, but always individually, without mixing. The result is a creamy cheese, slightly acidic, soft and very pleasant to the palate.
Every year, on the first Sunday of December, the "Certamen del Queso de los Beyos" is held in Beleño, an important event where attendees can taste these delicious culinary jewels of the Beyos region.