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This recipe for Botillo del Bierzo has been reproduced courtesy of Orce Serrano Hams -

Orce 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!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

Botillo 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.

Ingredients Botillo del Bierzo

1 Botillo del Bierzo sausage (approximately 1kg)
¼ Medium white cabbage
2 Medium potatoes
2 Mild chorizo sausages

How to make Botillo del Bierzo

  • Bring a pan of water to the boil and add a sprinkle of salt.
  • Add the Botillo del Bierzo to the water (the sausage should be fully submerged) cover the pan and boil gently for 40 minutes.
  • Meanwhile peel the potatoes and cut into rough pieces, slice the cabbage into strips approximately an inch wide.
  • Add 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.
  • Remove 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.
  • Slice the chorizos into inch thick segments and arrange over the vegetables.
  • Lastly, take a ladle of stock from the pan and gently pour over.
  • Enjoy with fresh bread and a bossy red wine.

Serves 4

Botillo del Bierzo

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Published with permission of Orce Serrano Hams

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