Botillo del Bierzo

The El Bierzo region, made up of 38 municipalities located to the west of the province of Leon (Castile-Leon), Spain. Botillo del Bierzo is a type of smoked sausage which is stuffed into pig’s cap (caecup), a large diameter pouch which is the beginning of the large intestine. The weight of Botillo del Bierzo averages 1 kg (2.2 lb).The required amount of rib meat 65-90%. The required amount of tail meat 10-20%. Trimmings from the following parts may also be incorporated: tongue, jowls, shoulder, backbone meat.

Pork ribs700 g1.54 lb
Bone-in pork tail100 g0.22 lb
Tongue100 g0.22 lb
Meat trimmings100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1-1/2 tsp
Pimentón, sweet15 g3 tsp
Pimentón, hot10 g2 tsp
Sugar5.0 g1 tsp
Oregano, rubbed2.0 g3 tsp
Garlic, minced20 g6 cloves
  1. Chop ribs and tails into 2 cm (3/4") pieces. The bones are not removed.
  2. Chop finely other meats.
  3. Mix salt, cure and all spices with meats. Place in a food grade bag in refrigerator for 12 hours.
  4. Stuff firmly into pork bung.
  5. Smoke with oak wood at 18° C (64° F) for 1 day.
  6. Dry at 16-12° C (60-54° F) for 2 days.
  7. Keep refrigerated.
  8. This is a semi-dry product and must be cooked before serving.
Botillo weighing 1 kg (2.2 lb) is slow-cooked in pot for 2-2.5 hours. Green soups are added to pot 30 minutes before the end of cooking. Botillo del Bierzo is served in the center of a large clay pan with vegetables around.
Botillo del Bierzo carries PGI, 2001 classification.

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