An androlla () is a Galician sausage. It is a type of

embutido (Spanish and Brazilian Portuguese), (European Portuguese) or (Catalan) is a generic term for cured ground meat products. The dictionary of the Royal Spanish Academy defines it as "intestine stuffed with minced meat, mainly pork; intestine stuf ...

made from pork. It is similar to the

botillo Botillo (), Butiellu () or Botelo (, ; also known as in Portuguese language, Portuguese) is a dish of meat-stuffed pork intestine. It is a culinary specialty of El Bierzo, a northern Comarca, county in the Spain, Spanish province of León (provi ...

sausages of León. It is a semi-dry traditional sausage made from pork and pork skin and flavored with garlic, oregano, white wine, and pimentón in natural casings. It is smoked and dried for two months after being made. It is prepared from the "cueras" (the end of a slab of

bacon Bacon is a type of Curing (food preservation), salt-cured pork made from various cuts of meat, cuts, typically the pork belly, belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central in ...

). Cueras are well cleaned, without the skin; rib meat is added with portions of the diaphragm

muscle Muscle is a soft tissue, one of the four basic types of animal tissue. There are three types of muscle tissue in vertebrates: skeletal muscle, cardiac muscle, and smooth muscle. Muscle tissue gives skeletal muscles the ability to muscle contra ...

s. It is eaten cooked and is often accompanied by "cachelos" (boiled potatoes). In the regions of León and Zamora, the word "androlla" can refer to any kind of pork sausage. Traditionally it is made from porco celta pigs, which are local to the area and free-roaming.

References

Spanish sausages {{sausage-stub

See also

References