Chistorra
Txistorra
Navarra, Spain
Chistorra (or Txistorra in Basque) is a thin, fast-cured sausage from Navarra and the Basque Country in northern Spain. Made from minced pork and beef seasoned heavily with paprika (pimentón), it's quickly cured and then typically pan-fried or grilled. Its thin diameter means it cooks in minutes.
History
Chistorra is a traditional product of Navarra and the Basque Country, related to chorizo but with its own identity. A staple of the region's pintxos (tapas) culture, it is most popular during the San Fermín festival in Pamplona. The name comes from the Basque word 'txistor' meaning sausage.
Ingredients
Preparation
Pan-fried in a spiral or coiled shape until crispy on the outside. Can also be grilled or baked. Often served as a pintxo (tapa) with bread, or alongside fried eggs for a classic Navarrese breakfast.
Taste
Smoky and paprika-forward with mild to moderate heat. The mix of pork and beef gives a savory base with a hint of sweetness from the pimentón.
Texture
Thin casing with a fine-ground, juicy interior. Crispy outside when fried right, tender and moist inside.
Pairings
Rituals & Traditions
San Fermin fuel
Chistorra is THE sausage of the San Fermin festival in Pamplona. It is cooked on every street corner during the running of the bulls.
Coil, don't cut
Traditionally cooked in one long coil in the pan, then cut into pieces to serve. Cooking it whole keeps the juices in.
Pintxos style
In Basque bars, chistorra pieces are served on toothpicks as pintxos -- always with a glass of txakoli (Basque white wine).
Recipes
Chistorra Bocadillo
Chistorra
Pan-fried chistorra in crusty Spanish bread with roasted red peppers and garlic aioli. A hearty Navarrese sandwich good any time of day.
Chistorra with Huevos Rotos
Chistorra
Fried chistorra with broken eggs over crispy potatoes -- a beloved Spanish bar classic from Navarra. The runny yolks mix with the paprika-infused oil to create an irresistible sauce.
Chistorra Pintxos
Chistorra
Bite-sized chistorra pieces on toothpicks with pimientos de padron, served the way they do it in Basque bars. Best with a glass of txakoli wine.
On the Map
Where to Buy
Carnicería A. Irigoyen
Pamplona, Spain
Family butchery in Pamplona's San Juan neighborhood, open for over 50 years. Won first prize at the XIII Navarre Txistorra Competition in 2018, making their chistorra the best in the region that year. They also do Navarran lamb and beef. Home delivery available in Pamplona.
Despaña Fine Foods
New York, United States
Spanish deli and tapas cafe in SoHo, Manhattan, operating since 1971. They make their own chistorra in New York using imported Pimentón de La Vera. The retail shop carries Spanish cheeses, jamón, and pantry staples. The attached cafe serves patatas bravas con chistorra. The primary source for authentic chistorra in the United States.
Where to Eat
Cafe Bar Bilbao
Bilbao, Spain
An institution since 1911, tucked under the arcades of Plaza Nueva in Bilbao's Casco Viejo. Their chistorra pintxo is a classic. Also known for morcilla with apple, cod al pil pil, and Basque cheesecake. The location alone is worth the visit: the neoclassical square fills with pintxos-hoppers every evening.
Ganbara
San Sebastián, Spain
Third-generation pintxos bar in San Sebastián's Parte Vieja. Michelin-selected. The ground floor is a standing-room pintxos bar, packed shoulder to shoulder. Downstairs is a sit-down restaurant. Their chistorra puff pastry pintxo (hojaldre de chistorra) is a house signature. Also known for wild mushroom pintxos and txangurro tartlets.