Asturian Compango is a Spanish product made up of aerated Chorizo, onion blood pudding and cured pancetta. It is used in stews such as the Asturian bean stew. The Spanish gastronomy is very varied and diverse and each autonomous community has its typical Spanish dishes. Asturian Compango comes from the north of Spain and it is mainly used to cook Asturian bean stew, although it can be used for many other Spanish dishes. If you still haven’t heard of it and want to try it, you can find it here.
Fresh aerated chorizo, onion blood pudding and cured panceta are the main cold cuts used for stews. We are going to explain below each of them in depth.
Aerated chorizo, essential in the Asturian Compango.
As you know, we can find an infinity of types of Spanish chorizo. When it comes to cooking, we are going to select a fresh or aerated chorizo. An aerated chorizo is one that has been left to dry for a minimum of 4 days. This means that the chorizo loses some water and takes more consistency with the skin of the chorizo becoming more rigid. It is usually fried over low heat so that it slowly releases its juices and its flavour permeates the entire dish and mixes with the other ingredients. The Asturian Compango uses Asturian chorizo; a compact, juicy and firm aerated chorizo. A very popular white chorizo throughout Spain.
Like the rest of the types of chorizo, the aerated chorizo is made up of white pork meat and spies such as paprika. When using sweet paprika, this cold cut is considered sweet chorizo. Discover it right here.
The Bean Stew Compango is a Spanish product that is sold together, in a package where a fresh aerated chorizo, an onion blood pudding and a delicious, cured panceta are perfectly vacuum packed.
Onion Blood Pudding, a blood pudding with a lot of personality.
Onion blood pudding is a fresh cold cut made from pig’s blood, onion and spices. The Asturian blood pudding that we use for the Asturian Compango is considered an aerated blood pudding. It has a lot of consistency and a delicious flavour. When integrated into the dish, it does not dissolve, like other blood cold cuts, but rather stays whole. It brings a lot of flavour to the dish. This onion blood pudding can be used in countless Spanish dishes and in all kinds of recipes.
Cured Panceta. Its curing time is fundamental.
The cured panceta is a typical product of Spain. A way of cutting pork that is used everywhere, although its preparation and curing is very different. Outside of Spain, this product is often known as Bacon. They are similar as they are made from the same meat. However, the spices and the curing process of the panceta are very different from bacon. Whoever tastes the cured panceta will always want to have it again. A delicious, unique flavour.
During the cooking of the Asturian bean stew, the panceta does not completely dissolve in the stew. It stays together and is much easier to separate from the rest of the ingredients. We particularly love it and we not only consume Asturian Compango to make an Asturian bean stew. You can use it practically for whatever you want.
Where can you buy Asturian Compango?
In Gastronomic Spain, you can buy cheap Asturian Compango of incredible quality. If you are one of those who loves to cook, this is a product that you must have in your home. Enjoy our Compango for bean stew in any point in Europe and discover what the conditions are for FREE shipping throughout Europe.
In addition, if you wish, we have more than 800 Spanish products, from Fabes to pimiento chorizero. You will find everything to eat like in Spain.
