Chistorra Video | Cooking Recipes

Chistorra is a type of fast-cure sausage from Aragon, the Basque Country, and Navarre, Spain. It is made of minced pork, or a mixture of minced pork and beef, is encased in either lamb tripe or plastic, and has a fat content that varies between 70 and 80%. The sausage is flavored with garlic, salt, and paprika, which gives it a bright red color. It is usually baked, fried, or grilled and often...  MORE

Chistorra is a type of fast-cure sausage from Aragon, the Basque Country, and Navarre, Spain. It is made of minced pork, or a mixture of minced pork and beef, is encased in either lamb tripe or plastic, and has a fat content that varies between 70 and 80%. The sausage is flavored with garlic, salt, and paprika, which gives it a bright red color. It is usually baked, fried, or grilled and often accompanies other dishes, sometimes as part of tapas. The final cured product tends to be thinner than traditional chorizo or sausage, with a diameter of approximately 25 mm. The sausages average 40 cm in length, though there are cases when they reach up to 1 meter long. In some localities, chistorra is known as birika, the Basque word for lungs, and is made of pig lungs rather than regular meat. In the Aragonese Pyrenees there are two different sorts of txistorra; one of them made only of pork meat and another made of lungs, boned pig head and the pancreas, called berika. The local variety of chistorra available in the province of León is called Chistorra de León, and is made with a larger percentage of beef. LESS