Botelo or Butelo Gallego

Botelo, also known as Butelo is a popular sausage in Lugo province situated in Galicia region of Spain. Botelo is especially popular in el Barco de Valdeorras; a municipality in Ourense in the Galicia region. The sausage is similar to Androlla, however, it is stuffed into a larger casing.
Pork spare ribs700 g1.54 lb
Pork skin100 g0.22 lb
Meat trimmings*150 g0.33 lb
Back fat, belly, fat trimmings50 g0.11 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure #22.5 g1/2 tsp
Sugar5.0 g1 tsp
Pimentón, sweet20 g3.5 Tbsp
Pimentón, hot2.0 g1 tsp
Garlic10 g3 cloves
Oregano, ground2.0 g1 tsp
White dry wine60 ml2 oz fl
  1. Chop ribs into ¾” (2 cm) long pieces. The rib bones are not removed.
  2. Chop other bones with attached meat. Cut skins into smaller strips.
  3. Mix wine, salt and spices together. Add ribs, meat and skins and mix all together. Place in refrigerator for 48 hours.
  4. Stuff firmly into a large diameter casing like pork caecum, stomachs or bladders. The casings are not uniform so the shape of the sausage will vary – caecum being long and oval, round and bag-shaped for bladders and stomachs.
  5. Apply a thin cold smoke 18° C (64° F) for 8-10 days. Traditionally, the sausage was hung above the wood fired kitchen stove or in chimneys where it acquired different flavors and smoke from everyday cooking.
  6. Dry at 12-15° C (53-59° F) for 2-3 months.
  7. Store in a cool, well ventilated and dark room or refrigerate.
Botelo is cooked before serving.
The sausage exhibits an intense red color.
The texture is rather loose and different meat cuts are easy to distinguish.
* Meat trimmings attached to skeleton and bones, shoulder, head meat. Bones may be included. Botelo is always cooked before consumption. It is usually served with boiled potatoes and turnip greens, known in UK as rapini and in US as broccoli raab or broccoli rabe.

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Spanish Sausages

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