Chistorra
Chistorra (, ) is a type of fast-cure sausage from Aragon, the Basque Country and Navarre, Spain. It can be considered a special type of "chorizo". It is made of minced pork, or a mixture of minced pork and beef, is encased in either lamb tripe or plastic and has a fat content that varies between 70 and 80%. The sausage is flavoured with garlic, salt and paprika, which gives it a bright-red colour. It is usually baked, fried or grilled and often accompanies other dishes, sometimes as part of "tapas". The final cured product tends to be thinner  than traditional "chorizo" or sausage, with a diameter of approximately 25 mm. The sausages average in length, though there are cases when they reach up to long. In the Aragonese Pyrenees, there are two different types of "chistorra": one made only of pork meat and another made of lungs, boned pig head and the pancreas, called "berica". The local variety of "chistorra" available in the province of León is called "Chistorra de León" and is made with a larger percentage of beef. Preparations. One of the most popular dishes involving "chistorra" is "huevos rotos con chistorra y patatas", a dish  with fried eggs and potatoes. "Chistorra" is usually fried whole, but served chopped into smaller sections as a "tapa". Fried "chistorra" is often accompanied by beer or wine, especially of the Txakoli variety. Fried "chistorra" is also a typical "bocadillo" (sandwich) filler ("bocadillo de chistorra"). Other common dishes include "croissant preñado", a croissant with "chistorra" filler, and "tortilla con chistorra", a potato or egg omelet with "chistorra". "Chistorra" is traditionally served on the feast day of Thomas the Apostle (December 21) in San Sebastián. During the festivities, "chistorra" is often served alongside "talo" and is accompanied by cider.