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Chistorra is one of Spain’s most beloved regional sausages—a bold, rustic delicacy that hails from the Basque Country and Navarre. Made with finely ground pork, generous garlic, smoked paprika (pimentón), and a touch of salt, chistorra is thinner and shorter than traditional chorizo, but what it lacks in size it makes up for in intensity.
What sets chistorra apart is its juicy, smoky character and slightly softer texture. It’s typically pan-fried or grilled until the outside crisps and the inside releases its rich, spiced oils—making it an ideal addition to sandwiches, tapas boards, or simply enjoyed on its own with a glass of red wine or a cold beer.
Chistorra is often served wrapped in bread as a pintxo or paired with eggs, potatoes, or cider. Its simplicity and flavour make it a go-to comfort food across northern Spain. At Spanish Pig, we source our chistorra directly from artisan producers in Spain who honour traditional methods and premium-quality Ibérico pork, so you're getting the real thing—bold, authentic, and packed with flavour.
Quick Recipe: Chistorra with Crispy Potatoes & Fried Egg
Ingredients
1 chistorra sausage
2 medium potatoes, diced
1 egg
Olive oil
Sea salt
Instructions
In a skillet, heat a splash of olive oil over medium heat.
Add the diced potatoes and fry until golden and crispy (about 10–15 minutes).
In the same pan, add the chistorra and cook until browned and slightly crispy (about 5–6 minutes).
Fry an egg in a separate pan.
Plate the potatoes, top with slices of chistorra, and crown with the fried egg. Finish with a sprinkle of sea salt.
Serve with crusty bread—and maybe a glass of Spanish red. Simple, rustic, and incredibly satisfying.
