The Arbizu Chistorritos, or Chistorra de Pamplona, is made with skillfully selected pork, put through a mincing machine with paprika, salt, and a little water, then dried for four to five days.
It’s enticingly bright red in color, and the taste is beautifully savory. It has a deep, penetrating flavor, mildly spiced, and subtly intense.
Arbizu Chistorritos are ready for cooking. They can be fried, barbecued, roasted, or boiled. You name it, it will work. Put it in paella, pasta, salads, or fried rice.
You can also make bocadillo de chistorra. Simply cook the chistorritos the way you want (grilled, fried, baked, etc.) and lay on a slice of ciabatta. Add in some crispy fried onions, your choice of cheese, some ham, and a poached egg. Heat it up in a pan until cheese is melted.
Another great bocadillo combination is unsalted butter smeared onto two sourdough slices, then sandwiching chistorra slices, jalapeño slices, and Pepperjack and Havarti cheeses. Grill until cheese is melted.
Arbizu Embutidos y Patés is a family-owned company in operation since the mid-1960s. They consider their product range to be one of the most complete in the market, putting emphasis on quality and variety.
Their fresh meats, patés, and pancettas are all made with a strict artisanal process, keeping with traditional recipes and methods. They are proud of their extensive and updated facilities, which are equipped with precise machinery. This enables them to produce more, without sacrificing the artisanal approach, traditional know-how, and high-quality ingredients that make their products their pride and joy.
This type of sausage may be stored for up to 6 weeks (if whole) in your pantry and indefinitely in the refrigerator (whole or in vacuum-packed slices). After opening, they should be used within 3 weeks.