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
Meat trimmings: tongue, jowls, spine meat, shoulder200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt24 g4 tsp
Cure # 22.5 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 meats with salt, cure and all ingredients. Place in refrigerator for 24 hours.
  4. Stuff firmly into a large diameter casing like pork cap or bung.
  5. Using oak wood apply cold smoke at 18° C (64° F) for 3-4 days (one day being the minimum).
  6. Dry at 16-12° C (60-54° F) for 3 weeks.
  7. Store at 12° C (60° F), <65% humidity or refrigerate.
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, no more than 20% total.
Weight - 500-1600 g
Botillo del Bierzo 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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