📝 About This Recipe
Hailing from the rugged mountains of El Bierzo in León, Spain, Botillo is a legendary cured meat masterpiece that embodies the soul of Spanish winter comfort. This unique 'embutido' features marinated pork ribs and tail encased in a cecal lining, smoked over oak wood and air-cured to develop a deep, paprika-infused complexity. When slow-simmered with local vegetables, it releases a rich, ruby-red broth that transforms humble ingredients into a majestic feast.
🥗 Ingredients
The Botillo (Meat & Cure)
- 800 grams Pork Ribs (chopped into small 2-3cm pieces)
- 200 grams Pork Tail (cleaned and chopped)
- 3 tablespoons Pimentón de la Vera (Smoked Paprika) (a mix of sweet and spicy (agridulce))
- 6 cloves Garlic (crushed into a paste)
- 1 tablespoon Dried Oregano (high quality Mediterranean variety)
- 25 grams Coarse Sea Salt (adjust to taste)
- 1 piece Large Pork Casing (Blind Gut/Cecum) (cleaned and prepped for stuffing)
The Traditional Accompaniments
- 2 links Spanish Chorizo (semi-cured, high quality)
- 4 large White Potatoes (peeled and halved)
- 200 grams Garbanzos (Chickpeas) (soaked overnight)
- 1 head Cabbage (Repollo) (quartered)
- 2 tablespoons Extra Virgin Olive Oil (for drizzling)
👨🍳 Instructions
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1
Prepare the meat by mixing the chopped pork ribs and tail in a large bowl. Add the crushed garlic, smoked paprika, salt, and oregano. Mix thoroughly by hand until every piece of meat is vibrantly red and well-coated.
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2
Stuff the seasoned meat mixture tightly into the cleaned pork casing. Tie the ends securely with kitchen twine, ensuring there are no air pockets. If making this traditionally, smoke the casing over oak wood for 2 days, then air-dry in a cool spot for 3 more days.
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3
To cook, wrap the cured Botillo loosely in a piece of cheesecloth or a fine mesh bag. This prevents the casing from bursting and keeps the contents intact during the long simmer.
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4
Place the wrapped Botillo in a large, deep pot. Cover with cold water until submerged by at least 3 inches.
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5
Bring the water to a gentle boil over medium-high heat. Once boiling, reduce the heat to a very low simmer. Cover the pot and cook for approximately 2 hours.
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6
While the Botillo simmers, place the pre-soaked chickpeas in a separate small pot or a cooking basket within the main pot (if large enough) so they can absorb the flavors without getting lost.
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7
About 30 minutes before the Botillo is finished, add the halved potatoes and the chorizo links to the pot.
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8
15 minutes before serving, add the quartered cabbage to the pot. The cabbage should be tender but still retain some texture.
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9
Carefully lift the Botillo out of the pot using a slotted spoon. Let it rest on a platter for 5 minutes before removing the cheesecloth.
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10
Drain the vegetables (potatoes, cabbage, chickpeas) and the chorizo, arranging them on a large communal serving platter.
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11
Place the Botillo in the center of the vegetables. Using a sharp knife, carefully slice open the casing to reveal the steaming, tender ribs inside.
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12
Drizzle the entire platter with a little extra virgin olive oil and a spoonful of the red cooking broth (caldo) from the pot.
💡 Chef's Tips
If you cannot find a pork cecum, you can use a high-quality store-bought Botillo del Bierzo (IGP certified). Never boil the Botillo vigorously; a gentle 'smile' or simmer is essential to prevent the casing from rupturing. Save the leftover cooking broth! It is incredibly flavorful and makes an excellent base for a garlic soup (Sopa de Ajo) the next day. For the most authentic flavor, use Pimentón de la Vera, as its DOP-certified smokiness is the signature profile of this dish.
🍽️ Serving Suggestions
Pair this hearty dish with a robust red wine from the Bierzo region made from the Mencía grape. Serve with thick slices of crusty leonese bread to soak up the paprika-infused juices. Offer a side of spicy 'piparras' (pickled green peppers) to cut through the richness of the pork. A simple dessert of roasted chestnuts or 'Manzana Reineta' (local Pippin apples) rounds out the regional experience perfectly.