Navarre · Spain
Chistorra
Chistorra is a thin, fast-cured pork sausage seasoned with paprika and garlic, originating in Navarre and the Basque Country. Because it is only briefly cured, it is always cooked, typically pan-fried or grilled until it renders its bright red fat.
Approximate, per 1 ración fried (~80g). Values vary by recipe and portion.
Where it comes from
Chistorra is a thin, fast-cured pork sausage seasoned with paprika and garlic, originating in Navarre and the Basque Country. Because it is only briefly cured, it is always cooked, typically pan-fried or grilled until it renders its bright red fat. Served hot in short lengths, often in a small roll, it is a classic quick tapa of northern Spain.
Where to eat Chistorra
0 restaurants worldwide serve it.
The variants
A la sidra
Simmered in Basque cider, a northern favourite.
En pan / talo
Wrapped in a bread roll or corn talo as street food.
A la parrilla
Grilled over coals for a smoky char.
Cook it yourself
- Chistorra
A thin, fast-cured pork sausage bright with paprika and garlic, chistorra is Navarre's answer to a quick, sizzling snack. Cooked until its scarlet fat renders, it is unbeatable straight from the pan with bread or tucked into a soft roll.