Chistorra, a flagship product Taberner in Spain and Latin America
The chistorra It comes from the term of Basque origin sausage (sausage). This traditional sausage has different names depending on the area where you prepare and eat. For example, chingarra, churinga, red sausage etc.
It is the great sausage Navarro, its origin is Basque-Navarre and Aragon. It is usually made with fresh minced pork and seasoned with garlic, will, some herbs and good amount of paprika responsible for its characteristic red color.
If embeds en thin gauge gut, leaving orear 24 hours in a cool, dry place. Hence, it is typical of the region of Navarra and surroundings, there the best weather conditions exist for rapid maturation.
There are many ways to consume as imagination allows us, and there is a gastronomic tradition and contests in its development, presentation and consumption. We found in tortillas, with some broken eggs and potatoes, in puff pastry, part of a cooked, for example some white beans with sausage can be unforgettable, skewered accompanying her on what you want, in a casserole with cider, croquettes and each more mouthwatering!.
Taberner It has different solutions for different nuances of taste of each country making the popular chistorra of Navarra becomes a delicate gourmet product as consumed throughout Spain and Latin America.
In Latin America chistorra is based on a sandwich like the famous Argentine choripán that can not miss on the premises that offer Spanish food.
While Argentines consume a grilled sausage grilled inside a piece of French bread to form the choripán, in countries like Venezuela chistorra type cap or consumed type montadito.