20:
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109:
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and dried sausage, and its texture is typically dry. It has been described as having similar qualities to that of pepperoni sausage. Its flavor has been described as tangy, salty, and as having a slight bitterness derived from the
50:
which is designated to have a minimum size of forty millimeters in diameter. The red-orange coloration is due to the addition of paprika, which is abundant in
Navarre. It differs from most other
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248:
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region of Spain. It is prepared with equal parts of finely chopped beef and pork and significant amounts of a strong smoked
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due to its thickness and more finely ground meat. Despite its local name, it is a very common type of sausage in
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300:. Chemical & Functional Properties of Food Components. Taylor & Francis. pp. 324–325.
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around the
Spanish territory. It is also produced and sold in
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Mehta, B.M.; Kamal-Eldin, A.; Iwanski, R.Z. (2012).
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83:(Spanish smoked paprika) used in its preparation.
189:. CADOGAN GUIDES. Cadogan Guides. p. 213.
155:(in German). DK Publishing. 2012. p. 68.
330:
8:
506:
337:
323:
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240:Tapas: Sensational Small Plates From Spain
297:Fermentation: Effects on Food Properties
139:
38:that is typical in the cuisine of the
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143:
7:
46:, pork fat and a natural or plastic
243:. Chronicle Books LLC. p. 24.
237:Goldstein, J.; Beisch, L. (2013).
14:
264:Birdsall, John (April 25, 2007).
1036:
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383:
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183:Facaros, D.; Pauls, M. (2008).
967:Small sausage in large sausage
1:
213:Handbook of Meat Processing
186:Bilbao and the Basque Lands
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381:
70:Chorizo de Pamplona is a
808:Mortadella of Campotosto
16:Type of Spanish sausage
370:List of sausage dishes
216:. Wiley. p. 213.
26:
751:Frankfurter Würstchen
22:
1003:List of smoked foods
756:St. Galler Bratwurst
266:"A Spanish Sandwich"
993:List of dried foods
803:Mortadella di Prato
210:Toldr?, F. (2010).
31:Chorizo de Pamplona
24:Chorizo de Pamplona
798:Mortadella Bologna
27:
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623:
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307:978-1-4398-5334-4
250:978-1-4521-2667-8
223:978-0-8138-2096-5
196:978-1-86011-400-7
162:978-1-4654-0092-5
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1062:Spanish sausages
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976:Related articles
815:Pigs in blankets
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470:Italian American
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365:List of sausages
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270:East Bay Express
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123:List of sausages
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288:Further reading
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128:Spanish cuisine
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66:Characteristics
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628:Smoked sausage
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881:Blood sausage
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834:Cooked smoked
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788:Lorne sausage
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393:Fresh sausage
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56:delicatessens
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936:Ryynimakkara
783:Lincolnshire
529:Genoa salami
296:
273:. Retrieved
269:
259:
239:
232:
212:
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185:
178:
166:. Retrieved
151:
115:Spain portal
69:
30:
29:
28:
23:
983:Charcuterie
946:Stippgrütze
901:Head cheese
534:Soppressata
502:Dry sausage
101:Food portal
1023:Smallgoods
1008:Lunch meat
988:Dried meat
926:Liverwurst
793:Mortadella
776:vegetarian
771:variations
741:Cumberland
610:Sobrassada
519:Cacciatore
492:Weisswurst
450:Knackwurst
445:Debrecener
415:Braadworst
134:References
998:Embutidos
921:Kochwurst
867:Precooked
848:Bockwurst
843:Bierwurst
761:Gelbwurst
726:Brühwurst
716:Bratwurst
711:Botifarra
680:Skilandis
675:Rookworst
665:Mettwurst
645:Krakowska
635:Andouille
605:Saucisson
595:Pepperoni
580:Longaniza
575:Landjäger
524:Ciauscolo
487:Thüringer
477:Loukaniko
455:Kohlwurst
440:Cotechino
435:Chipolata
430:Carniolan
425:Breakfast
420:Bratwurst
405:Boerewors
275:March 19,
168:March 19,
72:fermented
62:, Spain.
1056:Category
1041:Category
941:Salceson
906:Kaszanka
858:Kielbasa
746:Falukorv
731:Cervelat
701:Battered
685:Teewurst
660:Linguiça
590:Metworst
544:Ticinese
353:Overview
87:See also
81:pimentón
60:Pamplona
52:chorizos
869:sausage
853:Kabanos
836:sausage
820:Saveloy
766:Hot dog
736:Chả lụa
706:Bologna
670:Morteau
640:Kolbász
585:Lukanka
565:Chorizo
560:Chinese
482:Merguez
465:Italian
360:Casings
346:Sausage
152:Sausage
44:paprika
40:Navarre
36:sausage
1018:Salumi
951:Sundae
931:Pinkel
911:Kishka
896:Haggis
891:Goetta
886:Boudin
825:Vienna
600:Salsiz
539:Prasky
511:Salami
460:Kupati
410:Boudin
304:
247:
220:
193:
159:
48:casing
916:Knipp
650:Kulen
615:Sujuk
553:Other
76:cured
34:is a
1013:Pâté
570:Fuet
302:ISBN
277:2015
245:ISBN
218:ISBN
191:ISBN
170:2015
157:ISBN
1058::
268:.
142:^
74:,
338:e
331:t
324:v
310:.
279:.
253:.
226:.
199:.
172:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
