Chanchigorri cake

A chanchigorri cake (Spanish: torta de chanchigorri, Basque: txantxigorri opila), also spelled txantxigorri or chalchigorri,[1] is a Spanish pastry, common in the cuisine of Navarre.

They are traditionally made at the time of pig slaughter, and their main ingredients are fried pork, lard, bread dough and sugar.

[2] They are usually served warm and are mainly marketed in the autumn months.

Chanchigorri cakes appear in the Baztán Trilogy by writer Dolores Redondo.

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