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 meat700 g1.54 lb
Bone-in tails100 g0.22 lb
Tongue100 g0.22 lb
Meat trimmings100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt24 g4 tsp
Cure # 2*2.5 g1/2 tsp
Sugar5.0 g1 tsp
Pimentón, sweet15 g3 tsp
Pimentón, hot10 g2 tsp
Oregano, rubbed2.0 g3 tsp
Garlic, minced20 g6 cloves
  1. Chop ribs and tails into smaller pieces. Do not remove bones.
  2. Chop other meats.
  3. Mix with salt, cure and all ingredients. Put into food grade plastic bag and place in refrigerator for 24 hours.
  4. Stuff firmly into a large diameter casing like pork cap or bung.
  5. Using oak wood apply a thin smoke at 18° C (64° F) for 4 days.
  6. Dry at 16-12° C (60-54° F) for 3 weeks.
  7. Store at 12° C (60° F), <65% humidity.
* Optional. For stronger color and decreased possibility of meat spoilage a curing salt containing sodium nitrite may be added. American pink cure #1 and cure #2 both contain 6.25% of sodium nitrite. In other countries curing salt usually contains only 0.6% of sodium nitrite and can be directly substituted for the salt (24 g in this recipe). 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.
This is a dry, fermented version of the sausage that is ready to eat.
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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