Dear readers of Paulina Cocina ! As you know, Spain is known for its cured meats , and botillo is no exception. This cured meat is so regional and has its origins so deeply rooted in the area that it has been recognized with the DOP seal (as is the case with Roquefort and Champagne).
The recipe may not be suitable for sensitive or anxious people, because we will be handling many parts of the pig as always when making any type of sausage , but below we are going to give you a recipe that will simplify your life.
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About the botillo
A historic sausage
Botillo is a typical culinary product from the El Bierzo , located in the province of León, Spain . It is a cured and smoked sausage made from pork and presented as a kind of stuffed sausage.
It is believed to have its roots in the ancient pig slaughters that took place in the El Bierzo region of the province of León, Spain. This tradition dates back to ancient times, when all the pork was used for consumption throughout the year.
The word "botillo" comes from the word "bottle," referring to the sausage's cylindrical shape. In 1996, the botillo from Bierzo was granted Protected Designation of Origin status, meaning its production and processing are regulated and protected by law to preserve its quality and authenticity.
What does botillo have?
This sausage is made primarily from pork , including ribs, backbone, and tail, as well as lesser-quality parts such as bacon and belly. All of this is seasoned with salt, paprika, and other typical seasonings.
The pork mixture is introduced into the pig's cecum, which is the cleaned and fat-free large intestine. The sausage process gives it its characteristic shape. It then undergoes a curing and smoking process that gives it its unique flavor and aroma.
The curing time can vary depending on the size of the sausage. The combination of ingredients and the curing and smoking process give it its unique flavor.
5 steps to cook botillo without breaking it
- Defrost properly : If frozen, it's essential to thaw it completely before cooking. Do this by placing it in the refrigerator for a few hours or leaving it in cold water until completely thawed.
- Soak in cold water : Before cooking the sausage, soak it in cold water for at least an hour. This will help it hydrate and prevent it from breaking down during cooking.
- Slow cook : To cook the sausage, use a large pot and enough water to cover it completely. It's important to cook it slowly so it cooks evenly and to prevent it from breaking down due to sudden temperature changes.
- Do not pierce the skin : Avoid piercing the skin of the botillo before or during cooking, as this could cause the juices and flavors to escape and affect its texture.
- Proper cooking time : Cooking time will depend on the size of the botillo and the cooking method used. Botillo is generally cooked for several hours until completely tender.
Botillo preservation
As for the duration of botillo in the refrigerator , like any food product, its conservation time can vary depending on various factors, such as the date of preparation storage conditions and the expiration date indicated on the package.
In general, botillo is a cured product, which means it has a longer shelf life compared to fresh products. If it was purchased packaged and has an expiration date printed on the packaging, it's important to follow that date and consume it before it expires.
- If it is not packaged or there is no visible expiration date , it is recommended to consume it within a reasonable period, which is usually approximately 2 to 4 weeks after purchase .
It's essential to store botillo properly in the refrigerator to prolong its shelf life . Store it in an airtight container or wrapped in aluminum foil or plastic wrap to prevent it from drying out or becoming contaminated with other odors inside the refrigerator.
If you notice changes in its color, texture or flavor , or if mold appears, it is best to discard it, as it may be spoiled.
Botillo is traditionally cooked in a large pot with potatoes and cabbage and is usually served as a side dish. This preparation is known as " botillo con repollo ." Below is the recipe for this delicious sausage.
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Botillo recipe
Yield : 6 portions
Preparation time : 3 hours
Ingredients
- 1 average-sized botillo (about 1 kg)
- 1 kg of pork ribs
- 500 g of pork spine
- 500 g of pork bacon
- 500 g of pork belly
- 1 tablespoon of salt
- 2 tablespoons of sweet paprika
- 1 tablespoon of spicy paprika (optional)
- 4 chopped garlic cloves
- 1 teaspoon ground black pepper
- 1 teaspoon of dry oregano
- 1 pig cecum (large intestine cleaned and free of fat)
How to make homemade botillo
- In a large bowl, combine the ribs, backbone, bacon, and pancetta with the salt, paprika, garlic, pepper, and oregano. Cover the bowl and let the mixture marinate in the refrigerator for 24 hours to allow the flavors to intensify.
- Next, prepare the pork cecum. Wash it well and let it soak in cold water for 30 minutes to soften it. Fill the cecum with the marinated meat mixture, packing it firmly and removing any air. Tie the ends with kitchen string.
- Hang in a cool, well-ventilated place for 1 week to cure. After a week of curing, place in a large pot and cover with cold water. Simmer for 2-3 hours.
