Chistorra is a thin, flavorful Spanish-style sausage from the Basque region. Typically chistorra is made with pork, Pimentón De La Vera picante, and a blend of spices. It’s traditionally eaten grilled, in sandwiches, and with eggs and potato.
Chistorra (from the Basque txistor, longaniza; and in Aragonese choriceta) originated from the Navarrese and Aragonese. Fresh minced pork, or a mixture of pork and beef, is combined with garlic, salt, parsley or other herbs, and paprika. It’s the paprika that gives chistorra it’s characteristic red color. It is usually eaten fried or roasted.
Chistorra cures for just 24 hours and is usually much thinner (around 10-15mm in diameter – less than half an inch) than a chorizo, and much longer, with a length of a meter (around 3 feet).
The origins of chistorra sausage are in the Basque region of Guipúzcoa, and are thought to be a product of the historical slaughter of livestock that took place to prepare for winter. In some regions like Lodosa it is called birika, from the Basque for “lung.” Birika’s main ingredient is pig’s lungs.
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