Txistorra (Basque) Chistorra is the most famous sausage from Spain’s Basque region. Keeping to the authentic recipe, it is made 50 centimetres long from Australian pork leg and a high percentage of pork belly in a natural 24 mm sheep casing. It is flavoured with garlic, salt, and paprika De La Vera, giving it a bright red colour and a smoky note. Recipe Notes Conventional Txistorra dish -Grilled txistorra served sectioned in smaller pieces as a Tapa -Fried sections, finished in a cazuela with a drizzle of cider Unconventional Txistorra dish -Grilled txistorra sections, chargrilled octopus tentacles,red and white witlof, Marcona almonds with a punchy salsa verde drizzle Tasting Notes VISUAL • Vivid red colour and overall rustic appearance • Once cooked and portioned it bursts with explosive pockets of sweet paprika flavoured juices TEXTURE • Initial good texture under tooth from coarse and even grind of pork belly, leg, and neck • Lasting medium to firm texture strength derived from the pork belly • Intensely juicy FLAVOUR • More sweet than savoury with medium paprika Smokey notes • Long-lasting and subtle sweet porky notes Packaging • 2 x spiral.