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Similar Cecina, Lacón Gallego, Embutido, Morcón, Alheira | ||
Receta f cil y original de botillo del bierzo
Botillo ([boˈtiʎo]), Butiellu ([boˈtjeʎu]) or Botelo ([boˈtɛlo], [buˈtɛlu], also known as chouriço de ossos in Portuguese), is a dish of meat-stuffed pork intestine. It is a culinary specialty of El Bierzo, a county in the Spanish province of León and also of the region of Trás-os-Montes, in Portugal. The Spanish term botillo, the Portuguese term botelo and Leonese term butiellu derive from the Latin word botellus, meaning intestine.
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This type of Embutido/Enchido is a meat product made from different pieces left over from the butchering of a pig, including the ribs, tail, and bones with a little meat left on them. These are chopped; seasoned with salt, pepper, garlic, and other spices; stuffed in the cecum of the pig; and partly cured via smoking. It can also include the pig's tongue, shoulder blade, jaw, and backbone, but never exceeding 20% of the total volume. It is normally consumed cooked, covered with a sheet. Flavored with Chorizo/Chouriço/Chourizu, the pig's ear and snout together with very tender cabbage makes a tasty and substantial stew.
The preparation and curing of botillo occurs over a period of at least five days and consists of four phases:
Preparaci n de un botillo
