Meats and Sausages
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.
| Meats | Metric | US |
|---|---|---|
| Pork ribs | 700 g | 1.54 lb |
| Bone-in pork tail | 100 g | 0.22 lb |
| Tongue | 100 g | 0.22 lb |
| Meat trimmings | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1-1/2 tsp |
| Pimentón, sweet | 15 g | 3 tsp |
| Pimentón, hot | 10 g | 2 tsp |
| Sugar | 5.0 g | 1 tsp |
| Oregano, rubbed | 2.0 g | 3 tsp |
| Garlic, minced | 20 g | 6 cloves |
Instructions
- Chop ribs and tails into 2 cm (3/4") pieces. The bones are not removed.
- Chop finely other meats.
- Mix salt, cure and all spices with meats. Place in a food grade bag in refrigerator for 12 hours.
- Stuff firmly into pork bung.
- Smoke with oak wood at 18° C (64° F) for 1 day.
- Dry at 16-12° C (60-54° F) for 2 days.
- Keep refrigerated.
- This is a semi-dry product and must be cooked before serving.
Notes
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.
Botillo del Bierzo carries PGI, 2001 classification.
