Asturian Charcutier Masters Smoked Meats
Why this is here: The charcutier prepares a special chorizo cured for one and a half to two months specifically to pair with vermouth, demonstrating a dedication to detail and local tastes.
David de la Riva Rodríguez, a third-generation charcutier, crafts artisanal cured meats in Campomanes, a town of 600 inhabitants. He has been working in the family business, Cárnicas Campomanes, since he was 17 years old. The shop produces roughly 17,000 kilos of chorizo and 7,000 kilos of morcilla annually.
De la Riva emphasizes careful selection of pork, utilizing both local white pork and meat from the Asturcelta breed, a native pig in danger of extinction. His chorizo and morcilla are distinguished by a natural drying process involving 10 to 15 days of oak wood smoking. This process removes moisture and imparts a unique flavor.
He also collaborates with Michelin-starred chef Xune Andrade, creating innovative cured meats for Andrade’s restaurant, using ingredients like xaldo lamb and venison. De la Riva prioritizes natural ingredients, using only natural casings, paprika, and garlic in his products. He also delivers orders personally via van to nearby towns.