Asturias is serious cattle country, with two native breeds carrying Protected Geographical Indication: the Asturiana de los Valles (raised for meat) and the Asturiana de la Montaña, or casina (hardier, suited to high ground). Inland Asturias — the districts of Cabrales, Onís, Cangas de Onís and the Peñamellera valleys — is where this meat is handled best, on the grill and in slow-cooked dishes.
Not to be missed: the Asturiana de los Valles chuletón (rib steak) over the grill, properly aged. Other dishes worth ordering: fabada with its cured pork, tripe, slow-roast kid and, in season, venison and wild boar.
The traditional eating houses in the villages of the Cares valley, Cabrales and Peñamellera are the best bet for this. Always book ahead — these are small places that don’t do much covers. Ask us for specific recommendations depending on the day.
