Botillo

It is a culinary specialty of El Bierzo, a northern county in the Spanish province of León and also of the region of Trás-os-Montes, in Portugal.

These are chopped; seasoned with salt, pepper, garlic, and other spices; stuffed in the cecum of the pig; and partly cured via smoking.

It can also include the pig's tongue, shoulder blade, jaw, and backbone, but never exceeding 20% of the total volume.

Flavored with Chorizo/Chouriço/Chourizu, the pig's ear and snout together with very tender cabbage makes a tasty and substantial stew.

The preparation and curing of botillo occurs over a period of at least five days and consists of four phases: