El Bierzo, Leon (Castilla y Leon) · Spain
Botillo del Bierzo
Botillo is a large, smoky cured sausage from El Bierzo in Leon, made by stuffing a pig's caecum with paprika-seasoned rib and tail meat, then smoking and semi-curing it. Its origins are traced to Roman times and it took on paprika after that spice reached El Bierzo in the 17th century.
Approximate, per 1 plate (~200g botillo with potatoes). Values vary by recipe and portion.
Where it comes from
Botillo is a large, smoky cured sausage from El Bierzo in Leon, made by stuffing a pig's caecum with paprika-seasoned rib and tail meat, then smoking and semi-curing it. Its origins are traced to Roman times and it took on paprika after that spice reached El Bierzo in the 17th century. Protected by an IGP, it is boiled for around two hours and served with potatoes, cabbage and chorizo as a hearty winter slaughter-feast dish.
Where to eat Botillo del Bierzo
0 restaurants worldwide serve it.
The variants
Botillo con cachelos
Boiled and served with potatoes, cabbage and chorizo.
Androlla
A leaner Galician/Bierzo cousin using rib meat in pork intestine.
Botelo galego
The Galician counterpart of the same smoked meat sausage.
Cook it yourself
- Botillo del Bierzo
A big, smoky cured sausage from El Bierzo in León, stuffing paprika-seasoned rib and tail meat into a pig's caecum before smoking and semi-curing. Boiled long and slow, it is the centrepiece of a hearty mountain winter feast.