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The Botillo is a typical cured meat from northwest Spain, especially from the Bierzo region (León). It is made from ribs and other parts of the pig, seasoned with paprika, garlic, and salt, and stuffed into the thick intestine of the animal. It undergoes a curing and smoking process that gives it its characteristic flavor.
High energy value: due to its fat and protein content.
Rich in proteins: coming from pork meat, essential for muscle maintenance.
Intense and spiced flavor: thanks to paprika, garlic, and its curing process.
Source of minerals: such as iron and zinc, important for health.
Botillo from Bierzo: the most well-known, with Protected Geographical Indication (PGI).
Galician Botelo: similar, but typical of Galicia.
Asturian Butiellu: Asturias version with slight differences in its preparation.
Portuguese Botillo: called "Butelo," made in Trás-os-Montes, Portugal.
Spain: especially in the Bierzo region (León) and in some areas of Galicia and Asturias.
Portugal: in the Trás-os-Montes region.
Botillo is mainly consumed boiled, accompanied by potatoes, cabbage, and chorizo. It can also be prepared:
