Chistorra is the most famous sausage from Spain’s Basque region. Keeping to the authentic recipe, it is made 50 centimetres long from Australian pork leg and a high percentage of pork belly in a natural 24 mm sheep casing. It is flavoured with garlic, salt, and paprika De La Vera, giving it a bright red colour and a smoky note.
Conventional Txistorra dish
-Grilled txistorra served sectioned in smaller pieces as a Tapa
-Fried sections, finished in a cazuela with a drizzle of cider
Unconventional Txistorra dish
-Grilled txistorra sections, chargrilled octopus tentacles,red and white witlof, Marcona almonds with a punchy salsa verde drizzle
• Vivid red colour and overall rustic appearance
• Once cooked and portioned it bursts with explosive pockets of sweet paprika flavoured juices
• Initial good texture under tooth from coarse and even grind of pork belly, leg, and neck
• Lasting medium to firm texture strength derived from the pork belly
• Intensely juicy
• More sweet than savoury with medium paprika Smokey notes
• Long-lasting and subtle sweet porky notes
• 2 x spiral layers of 7 Chistorra 2.5kg approximately.