Chouriço de ossos
A smoked and dried pork sausage from Portugal and Spain.
Chouriço de ossos, also known as botillo, butiellu, or botelo, is a meat product made from leftover pieces of pork, including ribs, tail, and bones with some meat, chopped, seasoned with salt, paprika, garlic, and marjoram, stuffed into the pig's cecum, smoked, and dried. It is a specialty of Trás-os-Montes in Portugal and El Bierzo in Spain.
Quick Facts
- Alternative names
- botillo
- butiellu
- botelo
- chouriço de ossos
- Origin regions
- Trás-os-Montes (Portugal), El Bierzo (Spain)
- Main ingredients
- pork ribs
- tail
- bones
- salt
- paprika
- garlic
- marjoram
- Casing
- pig cecum
- Curing duration
- at least five days
- Smoking wood
- natural oak or holm oak
Facts from the source article.
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