Newsletter no. 8 · Cured meats
Txistorra from Navarre
The queen of brunch
Thin, red and with that unmistakable sizzle on the griddle. Txistorra has been part of Navarrese cooking since at least the early 19th century, and since 2024 it has Protected Geographical Indication.
- registered as a PGI in the European register
- 2024
- in diameter
- 17–25 mm
- base ingredients: pork, salt, paprika and garlic
- 4
- minimum curing
- 2 days
What is in it
Minced pork meat and fat seasoned with salt, paprika and garlic, stuffed into natural lamb or collagen casing. When cut, the meat and fat are clearly distinguishable, and its reddish colour comes from the paprika.
How to cook it
- On the griddle or in a pan, without oil: it releases its own fat.
- Medium heat, turning it, until golden and crisp.
- With bread, with fried eggs or wrapped in puff pastry.
At Estafeta Gourmet
Txistorra in our shop
Origin information based on the official data published by Reyno Gourmet (Government of Navarre).
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