This peculiar sausage is typical of La Rioja, Navarra and Euskadi. Its main ingredients are fresh minced pork, paprika, spices and salt. The artisan producer Alejandro Rituerto from La Rioja elaborates this top quality chistorra sausage through a 100% natural recipe far from preservatives, colourings, lactose or gluten.
Other products of their harvest are reference of maximum quality in their land, La Rioja, where this product is very frequent and a raw material in many traditional recipes and stews.
Description of the product
One of its most characteristic points is its intense and delicious flavour, ideal for preparing tapas and appetizers. Its texture is uniform and meaty. It is chewed mixed, without loose pieces, and has a low-fat formula that does not detract from the flavour or the typical nature of this unique product, a variety of chorizo.
Its surface is smooth and the lean meat dominates over the fat. It is a semi-cured sausage, and is characterized by curing in a very short time (it stabilizes for only one day between 2 and 8ºC). It has a reddish colour and a strong easily recognizable colour. Its various elements are very tempered and balanced. This chistorra resembles more than any other what appears to be a fresh chorizo.
The best recipe: Tapa de Chistorra Alejandro
Chistorra is a very frequent product in the famous pinchos or tapas of the northern part of Spain.
This practical tapa, which is very easy to prepare and has an exquisite result, consists of cutting the chistorra into small portions and then frying these portions in a frying pan and serving it in a small earthenware dish for a traditional tasting.
