Which area of Spain is it typical?
- Autonomous region: Castile-Leon
Bierzo "botillos" are tasty pork sausages, with the undisputed leading role in the cuisine of the county of El Bierzo.
The "botillo" is a meat product made in the Leonese county of El Bierzo, with different parts from the butchering of the pig (above all ribs and tail), chopped up and marinated in salt, paprika, garlic and other natural spices. It is packed in natural skins and, before being eaten, it must go through the smoking and part-curing processes. Its exterior appearance is defined by the shape of the skin, although it normally takes on a globe shape, reddish grey in colour and weighing between approximately 500g and 1,600g per piece. When cut, it shows deep red tones, a firm consistency and an intense aroma. It is eaten cooked and accompanied by vegetables, above all cabbage, potatoes, chickpeas and chorizo pepper. It is a simple, hearty dish with no great secrets in the preparation, but it is one of the stars of El Bierzo's cuisine.
- Type of product: Meat
- Season: Bierzo "botillo" can be eaten all year round, although the periods of greatest demand coincide with the winter months because of the product's great energy value.
- Origin: The area for manufacturing Bierzo "botillos" covers the municipalities belonging to the county of El Bierzo, situated in the northeast of the province of León.
- To drink with it: Cooked with vegetables and potatoes, it makes dish with great energy value which is delicious accompanied by rosé and both young and crianza red wines.
- Where to buy: Bierzo "botillo" can be bought in almost all specialised shops, supermarkets, hypermarkets and butcher's in the province of León and, of course, in the county of El Bierzo.
- Recipes: 'Botillo con cachelos'
- Energy: High
- Cholesterol: High
- Comments: Rich in proteins and lipids.