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Chistorra (Basque: txistorra, pronounced [tʃis̺ˈtora]) 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 flavoured with garlic, salt, and paprika, which gives it a bright red colour. It is usually baked, fried, or grilled and often accompanies other dishes, sometimes as part of tapas.

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  • Chistorra (Basque: txistorra, pronounced [tʃis̺ˈtora]) 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 flavoured with garlic, salt, and paprika, which gives it a bright red colour. It is usually baked, fried, or grilled and often accompanies other dishes, sometimes as part of tapas.
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  • Chistorra
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  • External Image
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  • Birika, Berika, Txistorra
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ingredient name (literal)
  • mincedpork
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