Bisbo is a large cooked sausage popular in Pyrenees valleys of Aragon in northeastern Spain. It is made from pork head meat, pork mask (face), including the tongue and cuts of lean pork. Meats are ground, mixed with spices, stuffed in pork blind cap (caecum) and cooked.
Pork head meat, tails, tongue, ribs with attached meat1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Cure #12.5 g1/2 tsp
Pimentón, sweet25 g4 Tbsp
Pimentón, hot2.0 g1 tsp
Oregano, ground1.0 g1/2 tsp
Garlic, smashed7.0 g2 cloves
  1. Chop ribs and tails into smaller pieces. Do not remove bones.
  2. Chop other meats.
  3. Mix salt with all spices adding a little water to create a paste.
  4. Mix meats with the paste and hold for 24 hours in refrigerator.
  5. Stuff firmly into pork blind cap (caecum) or large diameter casing.
  6. Using oak wood apply cold smoke at 18° C (64° F) 3-4 days. Try to deliver smoke at least 8 hours each day.
  7. Dry at 12-15° C (53-59° F), 65-75% humidity, for at least 3-4 days.
  8. Refrigerate.
Cook in water (below the boiling point) for about 2 hours before serving, it is usually served with potatoes and vegetables.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages