The Spanish chistorra that you can find in Gastronomic Spain is originally from Aragon and Navarra, although the latter is gaining strength. Despite being a typical product of the north of Spain, its consumption has spread throughout the country as its delicious flavour makes any palate fall in love. Immerse yourself in the world of white cold meats, specifically the chistorra and enjoy a delicacy that some of our lands offer.
What is the chistorra?
Chistorra is a fresh cold meat, made with minced pork, garlic, salt and paprika, which gives it that characteristic reddish colour. This sausage is originally from Navarra and Aragon, and is usually cured for a short period of time.
Chistorra is made in all butchers in Navarra. In fact, it is also called Txistorra. There, the climate favours this cold meat when it comes to the process of natural drying. Its preparation involves stuffing said minced pork with a large amount of paprika, resulting in a long and thin reddish tripe cold meat that can be eaten raw, fried or roasted.
How can we determine the quality of a chistorra? To identify good quality, you have to take into account two of the ingredients: lean and fatty meat and paprika. The proportions of each ingredient will determine the quality of this fresh cold meat similar to chorizo.
In addition, the drying time of this cold meat can provide a differentiating seal between one and the other. A very important factor to take into consideration. The curing time is usually short, around 24 hours and with a temperature between 20 and 80C. While its drying process consists of letting it air at room temperature for one hour and then drying at 120C with a relative humidity of around 76%.
Chistorra is usually eaten fried or roasted, and it usually accompanies other dishes. It is usually fried whole, but when serving, its presentation is in pieces, like a tapa. Many times, it is a very typical product in sandwiches or as a filling in croissants. While another great topic is the chistorra omelette. Later we will show you some of the most successful recipes.
Differences between Chistorra and Chorizo
When preparing the chistorra and the chorizo, there are many similarities since the same ingredients are used, although the fat content in the former is much higher. This one of the main differences between chorizo and chistorra. Another major difference is the curing process. While the chorizo is a cured cold meat, the chistorra is not completely cured, it is semi-cured.
Therefore, it will not need as much resting time as the chorizo. In the production process, the chistorra makes use of garlic and paprika, like the chorizo, but other spices are also added. While the final result can be confused for being the same colour, in terms of size they are totally different. The chistorra is thinner and longer, with a larger diameter than the chorizo.
Recipes with White Chistorra
There are many recipes with white chistorra that we can carry out to delight our guests, but from Gastronomic Spain, we are going to suggest 3 recipes with white chistorra that we believe stand out from the rest:
Chistorra in wine
Chistorra in wine is one of the top recipes. It is usually a recipe that adults and girls like a lot. Normally, it is served as an appetizer, but it can also be used as a main dish accompanying the chistorra in wine with some roasted potatoes. Its preparation is very simple, cook the chistorra with white wine (a glass) so that the flavours are mixed. Later, let it rest for a couple of hours and that’s it.
Chistorra in cider
Chistorra in cider is one of my favourites. It is a delicious Basque tapa, made throughout Spain. Its preparation is very similar to the chistorra with white wine. The chistorra is fried and when it has released the fat, the cider is added. When this cider is evaporating and turning into a red sauce, it will be a sign that we will have the dish ready for consumption. Easy and simple. Bon appétit!
Broken Eggs (Huevos rotos)
Do the Broken Eggs ring a bell? Surely, they do. Traditionally, broken eggs are with ham, but what if we change the ham for this cold meat? The delicious dish will be even more delicious. It is the typical dish that always brightens the table and never leaves any leftovers. Eggs, potatoes, chistorra, salt and pepper are the ingredients used to make a good dish of broken eggs with chistorra.
At Gastronomic Spain we know how to value good food and good products.
Chistorra is sold in Gastronomic Spain
You don’t know where to buy a good chistorra outside of Spain? Gastronomic Spain is your solution. In our online store you can find all the chorizo you can imagine. Different kinds, sizes and prices, both Iberian chorizo and white chorizo are available. In this category you will find the delicious chistorra. Perfect for any snack.
But if your really want to fill your pantry with typical Spanish products, you should consult our website. Gastronomic Spain offers all those products that you have looked for in the supermarket, but have never found.
Gastronomic Spain is your cheap and simple Spanish online supermarket. In addition, the shipping costs are totally FREE throughout Europe with orders over €79,99.
A luxury, don’t you think? Our chistorra of 210g. net weight and vacuum packed will be your best choice.
