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Botillos

The lovers, of this exquisite product, always we have found difficulties, at the time of buying the Botillo in Stores or tasting it in Restaurants. Now, you can join to the Club of the Botillo. You can buy them, making your Order: by Telephone, from www.botillos.com or sending an email a: pedidos@botillos.com.
You will receive a product, that conserves all the gustativas properties, closed hermetically and perfectly packaged. We guaranteed the original flavor to you. Without the adulteration of scents coming from other foods, something very common in the supermarkets. Manipulated, during all the logistic chain, in the suitable conditions of temperature and hygiene.

Botillos

Botillos: Inserted, elaborated meat products with pig quarterings: ribs, tail and language. Divided and marinated with: salt, worn out pepper (pimentón), garlic and oregano and inlays in the blind person of the pig. The Botillo of the Bierzo has Denomination of Origin.
They are due to present/display, smoky with semicured firewood of oak and. They admit the drying, but it is a difficult, single process for expert manipulators and a careful packaging, given sensitivity to the changes. Spanish stew, accompanied of Cachelos is consumed normally, although they exist prescription multitude exquisite.
You found other products similar, that we commercialized like:

Botillos: They are inserted, elaborated meat products with pig quarterings: ribs, tail and language. Divided and marinated with: salt, worn out pepper (pimentón), garlic and oregano and inlays in the blind person of the pig. The Botillo of the Bierzo, has Denomination of Origin. They are due to present/display, smoky with semicured firewood of oak and. It is essential, to put under them a careful process of drying, with good conditions of temperature, humidity and ventilation. The drying, is a difficult, single process after expert manipulators, because it is in this process, where the Botillo, reaches culmen of its gustativas properties. To obtain a good Botillo, is so difficult, as to obtain a good Wine. A table with a good Botillo and a good wine is a pleasure of Gods, that we tasted the humans. It is consumed, normally cooked, accompanied of Cachelos, although they exist prescription multitude exquisite. If tests the Botillo and you do not like, are that it was a product of low quality or badly were prepared. The consumption, entails an industrialization, that gives rise to products packaged with the label of Botillo and of single Botillo they have the name. The Botillo, in natural state has a date of very short lapsing, not because it spoils, but because it loses the properties gustativa and soon it is put rancid. In order to elude the oxidation and to extend this period, formerly they were put in Butter or they were tinned hermetically. The always tinned packaging or must be made in Origin. The present tendency, is to present/display them in packages to vacio and some manufacturer has begun to commercialize tinned them. In Valleys of the Valcarce, you found other products similar to the Botillo, that maintaining the same filling, receives different denomination, specifying the gut in which they are inserted: Botelo, Shepherd, Vexiga, Androlla. Relying us on the language particularitities, we found that the same product or similar to the Botillo, denominates in Gallego and galaico-lions: Botelo and in Asturias or astur-lions: Butelo or Butiello.

Botelos

In Fertile valley of Valcarce and some towns, of their contour, more variations of the Botillo exist, of them is: Botelo.
The Botelo, is a product with the same composition of the Botillo, but inserted in the stomach of the pig.
It requires a process of artisan filling and sewing of the same one by the superior part.
To both ends of the Botelo, the thread is tied to hang to dry them. It is the variant most exquisite, but very difficult to obtain. The Day of Kings was my favorite plate. Since we have mentioned in the previous section, also it corresponds to the denomination of the Botillo in: Gallego, Galaico-Leones or Astur-Leones.

Butelos

Butelos, is the denomination, whereupon they know the Botillos in Asturias and Astur-Leones. In Asturias also usually it is used I finish Butiello. In Galicia, he is commonest to use the Botelo denomination.

Androllas

The Androlla, has a composition similar to the Botillo. The difference is based in which the Androlla does not take to bones, only inserting the meat and adding a greater proportion of leathers. When eliminating the bones, an inlay less flavorful is obtained than the Botillo, but with greater facility of preparation and tasting.

It is a product with the same composition of the Botillo, but without bones.

Method of obtaining of the Botillo, according to the Denomination of Origin

The elaboration consists of a process of transformation of the ribs and the tail, with its thin part of corresponding, coming from the quartering of the pig, inserted in the blind person of the pig and the following proportion: rib, minimum 65% and maximum 90%; tail, minimum 10% and maximum 20%. Also it will be possible to be added to him, to criterion of the manufacturers, language, jaw, trowel and espinazo coming from the quartering of the pig, in a maximum of 20% of the total, not being able to surpass no component of this rest half of that 20%. To all these components salt is added, worn out pepper (pimentón) and authorized garlic, natural additives and other species.
The elaboration and treatment are made in a minimum period of five days and consist of four phases: Divided, Marinated selection and and inserted, dried and emitted smoke.