recipe for Botillo del Bierzo has been reproduced courtesy
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian cured
meats, in particular Serrano Hams, olive oils, vinegars
and wines. The business is situated in the heart of the
Andalucian countryside, which is the home of Serrano Hams,
and ships direct from Spain. All of the products are locally
produced with many being used in local restaurants and tapas
bars where Serrano Ham is a great favourite. If you are
looking for a taste of real Spain the Orce Serrano Hams
can supply you with it!
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article entitled
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams
or visit the web site www.orceserranohams.com
del Bierzo is a traditional Spanish dish from the town of
Ponferrada in the Northern Castile-Leon region. The sausage
itself is made using a mixture of certain cuts of meat mainly
rib, tail, tongue, cheek and shoulder. The meats are kneaded
together with other ingredients like paprika and garlic
which help give this mildly cured sausage its unique flavour.
All is then stuffed into a cured and marinated pig gut where
the sausage is tied and finally smoked. Upon first glance
this sausage does resemble a Mallorcan sobrasada given its
strange shape although the two are very different. Traditional
methods are still used to make this sausage, even by larger
manufacturers. Below is a traditional recipe for cooking
Botillo del Bierzo.
Botillo del Bierzo
1 Botillo del Bierzo sausage (approximately 1kg)
¼ Medium white cabbage
2 Medium potatoes
2 Mild chorizo sausages
to make Botillo del Bierzo
Bring a pan of water to the boil and add a sprinkle of
the Botillo del Bierzo to the water (the sausage should
be fully submerged) cover the pan and boil gently for
peel the potatoes and cut into rough pieces, slice the
cabbage into strips approximately an inch wide.
the potato pieces, cabbage and chorizo sausages to the
pan, cover again and boil gently for a further 15
20 minutes or until potatoes are soft.
the Botillo from the pan and using a sharp knife cut into
thick slices, arrange in the center of a large flat soup
bowl and surround the sausage with the vegetables.
the chorizos into inch thick segments and arrange over
take a ladle of stock from the pan and gently pour over.
with fresh bread and a bossy red wine.
with permission of Orce
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