Txistorra of Arbizu

It is to be found in practically all the butchers’ shops of Navarra, the climate of which favours natural drying without the need for the use of smoke. It is a sausage with a short curing period of between 1 and 25 days that can be eaten fried or boiled; it is presented in gut as a thin sausage either straight or horseshoe shaped.

(photo: Patxi Uriz)

More info