THE FOOD AND DRINK SECTOR IN ASTURIAS

DAIRY SECTOR

The dairy sub-sector in Asturias stands out for its strength. The branch of dairy products is what produces the highest turnover in the regional sector (see graph). The heaviest weighing section within the dairy industry is fresh milk production for direct consumption, though within the products manufactured, powdered and evaporated milk and cheese contribute the most to total production.

The solid position of Asturias within the dairy sub-sector is outstanding. The highest turnover figure in the regional sector is generated by the branch of dairy products (see chart)

Asturias is one of the areas with the greatest number of cheese industries in Europe, with over twenty official varieties.

The Cabrales -with Protected Denomination of Origin since 1981‑ is possibly the prime exponent of Asturian gastronomy, along with cider and fabada.

Along with the traditional cheese industry, Asturias is also home to an important industry of dairy products (butter, powdered milk, yoghurt, desserts and other industrially produced cheeses).

FRESH AND CURED MEAT

Asturias has a long-standing livestock tradition. Asturian meat enjoys great prestige, both in fresh consumption as well as in pre-cooked dishes or cured meats. Every stage of the meat production process is undertaken in Asturias, such as the supply of primary materials, slaughter and quartering of the meat, preservation and preparation of the meat, treatment of the by-products and manufacturing of the fat.

Cured meat is one of the most developed sub-sectors within the agri-food sector in Asturias. Producers of cured meat are spread across the region, though a large percentage of them are concentrated in two major hubs with a deep-seated tradition in cold-cuts: Noreña and Tineo.

CIDER, WINE AND WATER FROM ASTURIAS

Cider is the most traditional drink in Asturias and is one of its trademarks. Produced from fermented apple juice, it has been made in small cider-presses (cider cellars) using hand-made processes for as long as can be remembered. This great tradition has been transformed into a modern cider industry with presses using the very latest technology and offering the market new, more international varieties of cider to markets.

As a complement to cider, different varieties of liquor are also produced from apples, as well as distilled drinks, juices, jams and vinegars.

Vine-yard cultivation and the creation of wine hold a traditional place in Asturias, particularly in the western territory. Here, the vine-yards and training of the wine-growers have undergone modernisation, which has borne fruit with the Quality Wine vintages of Cangas.

Mineral water is another drink with a long-standing history in Asturias. There are numerous springs which produce water with different organoleptic properties.

PRESERVED FISH

The Asturian coastline stretches over 350 km, providing fish and seafood.

Preserved or semi-preserved products are made in Asturias with anchovies, bonito, tuna, squid, sardines, mussels, octopus, sea urchin caviar, frozen fish and seafood (spider crab, velvet swimming crab, brown crab, octopus, etc.) as well as pre-prepared dishes from fish, seafood or seaweed.

ORGANIC FOODS

Asturias has numerous products that are protected by the Council for Organic Agricultural Production of the Principality of Asturias (COPAE). Among them are grains, pulses, fruit, vegetables, meat, cured-meats, honey, cheeses and dairy products, etc.

The COPAE is the controlling authority for ecological production in Asturias; the control of farming production, livestock, beekeeping and recently, aquaculture, with a series of regulations and recommendations that should be followed in order to qualify for the Council.