Category: Meats


Bacon and chips gratin with Cabrales cheese sauce

  • 2 large potatoes
  • 200g of bacon
  • 150g of a variety of cheeses to melt
  • water
  • Cabrales cheese sauce

con las zarpas en la masa


Fry the potatoes in a generous amount of oil and drain them on a paper towel. Season and set aside.

Fry the bacon, drain on paper towels and put to one side (also able to be done in the microwave)

In a small bowl mix four tablespoons of Cabrales cheese sauce.

On a round tray, distribute the sauce and then add the potatoes, bacon and cheese mixture.

Cook in the oven.


Beef and apple meatballs with 5 pepper sauce

  • 2 onions
  • 1 large Golden Delicious apple
  • 1 egg
  • Salt and pepper
  • 5 pepper sauce

con las zarpas en la masa


In a bowl put the minced meat and season. Grate the apple and an onion. Mix well and form balls the size of a walnut.

Bake at 200 degrees centigrade for 15-20 minutes.

Meanwhile chop in the brunoise style, season and fry lightly. Add the wine and cook over medium-high heat until it has almost evaporated.

Next add several tablespoons of 5 pepper sauce. Cook over low heat for 10 more minutes and ….



Pork chops with mushrooms with 5 spice sauce

  • 4 pork chops
  • Extra virgin olive oil
  • Salt and black pepper
  • Half a tray of mushrooms (for example oyster mushrooms).
  • 5 spice sauce

Begin by heating the Salsas Asturianas 5 pepper dressing in a pot on a low heat (so it does not boil).

Preheat a pan or griddle on a high heat with a tablespoon of extra virgin olive oil.

Season the meat on both sides with salt and pepper to taste, and fry on both sides until golden brown.

In the same pan or griddle, add another tablespoon of extra virgin olive oil and sauté the mushrooms until browned. When ready, season with salt.

Quickly plate up the pork chops and mushrooms, adding a little dressing over the pork chop.

  • As a side dish serve chips, salad or battered onion rings. They all go perfectly with our sauce.
  • You can substitute the pork chops with any type of meat for fantastic results.
  • When pouring the sauce over the meat, consider using only half and serving the rest in a gravy boat or a small bowl. This way your guests may help themselves.
  • We recommend heating the sauce for this recipe but some prefer to serve it straight from the jar- it’s to your taste.

Pork Tacos and ‘Picatostes’ fried bread with Cabrales cheese sauce

  • 500g pork loin
  • Extra virgin olive oil
  • 4 slices of bread (preferably hard)
  • Salt and black pepper
  • Cabrales cheese sauce

Preheat a pan on high heat.

Cut the pork loin in 3cm or 4cm thick slices and season both sides with salt and pepper to taste. Set aside.

Cut the slices of bread in cubes in the same width as the meat slices. Set aside.

With a very hot pan or griddle, add approximately one soupspoon of olive oil and sear the meat on both sides until golden.

Once done, cut into cubes the same width as the bread (3 or 4 cm). Set aside on a dish and cover.
In the same pan, add a few more tablespoons of oil. When it starts to smoulder, add the previously cut bread cubes or ‘picatostes’, and stir regularly to toast them evenly on all sides.

Once the ‘picatostes’ are golden, remove the pan from the heat and add them to the dish with the meat and mix well.

In the pan off the heat, add Salsas Asturianas’ Cabrales cheese sauce to taste. Stir frequently without boiling.

When the sauce is hot, pour over the meat and the ‘picatostes’. Serve straightaway.

  • It is possible to substitute the pork loin for any type of meat for fantastic results.
  • If the dish is for sharing, a great idea would be to skewer the cubes as seen in the photo. If using traditional skewers, we recommend cutting them in half with scissors.
  • When pouring the sauce over the meat, consider using only half and serving the rest in a gravy boat or a small bowl. This way, your guests can help themselves.

Beef Wellington with Pedro Ximénez sauce with raisins

  • 1 veal sirloin steak of 900g or 1kg.
  • 3 tablespoons of extra virgin olive oil
  • 250g of mushrooms (or assorted mushrooms)
  • 50g of butter
  • Salt and freshly ground black pepper
  • 1 sprig of thyme
  • 100ml of dry white wine
  • Slices of York ham (4-6 large slices is best)
  • 2 sheets of rectangular puff pastry
  • Pedro Ximénez sauce with raisins

con las zarpas en la masa


Preheat the oven to 220º C.

Place the sirloin steak on a roasting tin or baking pan. Pour over olive oil and season with ground pepper.

Roast for 15 minutes for a rare steak or 20 minutes for medium.

When it is ready to your taste, remove from the oven and allow it to cool.

Place in the refrigerator for 20 minutes to finish cooling.

If needed, turn off the oven.

While the sirloin cools down, chop the mushrooms as finely as possible. They should look like breadcrumbs. If using a food processor make sure to not liquify them.

In order to make the ‘duxelle’: add in the pan (with the mushrooms) 50g of butter and place on the heat.

Sauté the chopped mushrooms with the sprig of thyme. Cook for 10 minutes, stirring often until cooked and tender.

Season the mushrooms with salt and pepper and add the white wine. Simmer until the liquid has reduced and the mushrooms keep their shape when stirred.

Remove the ‘duxelle’ from the pan. Put aside.

Place 2 pieces of cling film on the countertop.

Extend the ham slices over the cling film overlapping slightly so that they cover the film.

On top, spread half of the ‘duxelle’, place the sirloin on top and cover with the rest of the mushroom mixture (duxelle).

With the ends of the film border cover the sirloin with the mushroom mixture. The aim is to make a parcel so that the sirloin is covered on all sides with the ‘duxelle’ like a sausage. Twist the ends as tightly as possible and place in the refrigerator while we prepare the puff pastry.

Open the puff pastry on a baking sheet.

Carefully remove the sirloin from the cling film and place on top of the pastry sheet. Make sure it is covered well with the ham and duxelle coating.

Brush the puff pastry with beaten eggs.

Cover with the other sheet of puff pastry and press it against the meat to seal any holes.

Seal the two sheets along the part where the egg was brushed using a fork or the handle of a spoon.

Brush the rest of the pastry with the rest of the beaten eggs.

With the blunt end of a knife, mark the pastry with diagonal lines making sure not to cut into it or decorate it with mixture residue, as seen in the image.

Place in the refrigerator at least for half an hour and at most for 24 hours.

Preheat the oven to 200ºC if it was turned off previously.

Brush the parcel with more beaten egg yolk and bake for 20-25 minutes until golden. If you want it slightly more well done, bake for 30 minutes.

Let it rest for 10 minutes before serving in long slices with the sauce. And finally, Enjoy!