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THE KING OF BERCIAN GASTRONOMY
450-500 Gr. approx.
The botillo is the most tasty and emblematic delicacy of the gastronomy of Bierzo.
The term "botillo" derives from the Latin "botellus" or "botulus"
The term "botillo" derives from the Latin "botellus" or "botulus", translated as sausage, blood sausage or chorizo. It is actually the thick pork casings in which various types of pork meat are stuffed.
The "botillo" (or "botulus") is a type of sausage, sausage or chorizo
The botillo (or "botelo") is a typical product of our region that has subsequently appeared in neighboring Maragatas, Lacianegas or Galician lands.
The botillo (or "botelo") is a typical product of our region that has subsequently appeared in neighboring Maragatas, Lacianegas or Galician lands
Buying botillo at www.lomejordelbierzo.com is the best option
Traditional recipe for preparing Botillo del Bierzo
Ingredients (4 people):
One Botillo del Bierzo
4 fresh chorizo sausages
1 medium cabbage
4 potatoes
The Botillo del Bierzo is put to cook in a pot, over low heat. A botillo weighing one kilo should cook for about two and a half hours
Bierzo Botillo is cooked in a pot, over low heat
Forty-five minutes before it is fully cooked, add the vegetables
Finally, thirty minutes before cooking, add the potatoes and the fresh chorizo del Bierzo.
Finally, thirty minutes before cooking, add the potatoes and the fresh chorizo del Bierzo
The red sauce will be the ideal complement that will give color, aroma and flavor to the vegetables and potatoes. It is served in a deep dish, with the garnishes surrounding the botillo.
Served in a deep dish, with the garnishes surrounding the botillo
The historical origins of botillo are disputed
Some historians claim that its origin is Roman, suggesting the possibility that this dish was consumed during their stay in El Bierzo; from these it would pass to the medieval world, becoming a delicacy of abbots, bishops and kings.
Some historians claim that its origin is Roman, suggesting the possibility that this dish was consumed during their stay in El Bierzo; from these it would pass to the medieval world, becoming a delicacy of abbots, bishops and kings
Others claim that it was the monks of Carracedo, or some hermit monk, the inventors of botillo. Both are based on the mention of terms similar to "botillo", "botellus" or "botulus" in various documents of these times.
The basic ingredients of botillo
Pork ribs: minimum 65% and maximum 90%.
Pig tail: minimum 65% and maximum 90%
Pig tail: minimum 10% and maximum 20%.
Pig tail: minimum 10% and maximum 20%.
Pig tail: minimum 10% and maximum 20%
Also, other components such as tongue, cheeks, shoulder and backbone may be added, at the discretion of the manufacturers, up to a maximum of 20% of the total, and no component of this remainder may exceed half of this 20%
Salt, paprika and garlic, authorized additives and other natural spices are subsequently added to all the components.
All the components are then added with salt, paprika and garlic, authorized additives and other natural spices
Elaboration
The elaboration process is carried out in different stages that must be completed in a minimum of five days
Selection of raw materials and cutting: ribs, tail, backbone, shoulder, cheek and tongue are selected to be cut into regular portions. Fresh meat is always used in the elaboration.
Fresh meat is always used in the elaboration
Braising and stuffing: the marinade is made by adding salt, paprika, garlic and spices to the chopped parts. It is then stuffed into the casing, which in turn has been previously seasoned and marinated
Smoking: this is a fundamental point that gives the particular flavor to all the sausages of El Bierzo. It is made with the smoke produced by burning oak or holm oak wood for at least one day.
Smoking: this is a fundamental point that gives the sausages their particular flavor
Drying: this process is carried out for two days in drying sheds prepared for this purpose in order to eliminate the water so that the Botillo acquires a greater consistency. It can be said that although these 5 days are the minimum time, the average is around 9 days
Information: Consejo Regulador IGP Botillo del Bierzo
