Maximize The botillo is a meat product made with different pieces from the cutting of the pork (rib, tail and bone slightly stripped), chopped, marinated with salt, paprika and garlic and other natural spices, sausage in the pig's blind, smoked and semi-cured. We can also add tongue, palette, cheekbone and spine as long as it does not exceed 20%.
Weight: 1 kg
Format: Part
Bierzo botillo is a meat product made with different pieces from the cutting of the pork (rib, tail and bone slightly stripped), chopped, marinated with salt, paprika and garlic and other natural spices, sausage in the pig's blind, smoked and Semicurado. We can also add tongue, palette, cheekbone and spine as long as it does not exceed 20%.
It is consumed normally cooked, wrapped in a mesh of cloth or without nothing but with a lot of care, avoiding that it breaks and enters it water. It has its own designation of origin.
Seasoned with chorizo, ear and nose of pig together with very tender cabbage gives rise to a tasty and substantial puchero.
Also, in some occasions being less habitual, garbanzos is added like garnish.
PREPARATION
The botillo is cooked simmering for about 2 hours a piece of one kg. In the last part of the cooking add vegetables and potatoes.
CONSERVATION
Store in a cool, dry place without exposure to sunlight.
Weight: 1 kg
Format: Part
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