Botillo del Bierzo

Botillo del Barzo is a type of smoked sausage which is stuffed into pig’s cap (caecup), a large diameter pouch which is the beginning of a large intestine. The weight of Borillo del Bierzo averages 1 kg (2.2 lb).The El Bierzo region, made up of 38 municipalities located to the west of the province of Leon (Castile-Leon), Spain. Botillo del Bierzo carries PGI, 2001 classification.

Pork rib meat800 g1.96 lb
Tail meat200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Pimentón, sweet10 g2 tsp
Pimentón, hot10 g2 tsp
Nutmeg1.0 g1/2 tsp
Ginger0.5 g1/4 tsp
Oregano, rubbed2.0 g2 tsp
Garlic, minced10 g3 cloves
  1. Grind all meat through 5/16” (8 mm) plate.
  2. Mix with all ingredients.
  3. Stuff firmly into pig’s cap.
  4. Smoke with oak wood at 48° C (120° F) for 1 day.
  5. Let it dry at 16-12° C (60-54° F) for 2 days.
  6. Keep refrigerated.
  7. This is a semi-dry product and must be cooked before serving.
* Pimentón is Spanish smoked paprika.
The required amount of rib meat 65-90%
The required amount of tail meat 10-20%
Trimmings from the following parts may be also incorporated: tongue, jowls, shoulder, backbone meat.

Botillo del Barzo is usually served in a form of a stew which is made by boiling botillo with cabbage, potatoes and a few fresh chorizos, a task that requires from 2 -2-1/2 hours.

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