# Botillo > Mediated Wiki article. Canonical URL: https://mediated.wiki/source/Botillo > Markdown URL: https://mediated.wiki/source/Botillo.md > Source: https://en.wikipedia.org/wiki/Botillo > Source revision: 1348221406 > License: Creative Commons Attribution-ShareAlike 4.0 International (https://creativecommons.org/licenses/by-sa/4.0/) Dry-cured pork sausage from northwestern Iberia This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Botillo" – news · newspapers · books · scholar · JSTOR (November 2025) (Learn how and when to remove this message) Botillo from [El Bierzo](/source/El_Bierzo) Portuguese botelo, in [Mirandela](/source/Mirandela) **Botillo** (Spanish: [\[boˈtijo\]](https://en.wikipedia.org/wiki/Help:IPA/Spanish)), **butiellu** (Leonese: [\[buˈtjeʎʊ\]](https://en.wikipedia.org/wiki/Help:IPA/Astur-Leonese)) or **botelo** (Galician: [\[boˈtɛlʊ\]](https://en.wikipedia.org/wiki/Help:IPA/Galician), Portuguese: [\[buˈtɛlu\]](https://en.wikipedia.org/wiki/Help:IPA/Portuguese); also known as *chouriço de ossos* in [Portuguese](/source/Portuguese_language)) is a dish of meat-stuffed [pork](/source/Pork) [intestine](/source/Intestine). It is a culinary specialty of [El Bierzo](/source/El_Bierzo), a northern [county](/source/Comarca) in the [Spanish](/source/Spain) province of [León](/source/Le%C3%B3n_(province)), and also of the region of [Trás-os-Montes](/source/Tr%C3%A1s-os-Montes_(region)) in [Portugal](/source/Portugal). The [Spanish](/source/Spanish_language) term *botillo*, the Portuguese term *botelo* and [Leonese](/source/Leonese_language) term *butiellu* derive from the [Latin](/source/Latin_(language)) word *botellus*, meaning intestine. It is also found in [Extremadura](/source/Extremaduran_cuisine), where it is known as *buche* or *buche de costillas*. This type of [Embutido/Enchido](/source/Embutido%2FEnchido) is a meat product made from different pieces left over from the butchering of a [pig](/source/Pig), including the ribs, tail, and bones with a little meat left on them. These are chopped up, seasoned with [salt](/source/Edible_salt), [paprika](/source/Paprika), [garlic](/source/Garlic), and [marjoram](/source/Marjoram), and left to sit for approximately two days. After this rest period, it is stuffed in the [cecum](/source/Cecum) of the pig. It is [smoked](/source/Smoking_(food)) for a week or two, then dried. Its composition is similar to [androlla](/source/Androlla), another dry-cured sausage from northwestern Spain.[1] It can also include the pig's [tongue](/source/Tongue), shoulder blade, [jaw](/source/Jaw), and [backbone](/source/Vertebral_column), but never exceeding 20% of the total volume. It is normally consumed cooked, covered with a sheet. Flavored with [Chorizo/Chouriço/Chourizu](/source/Chorizo), the pig's ear and snout together with very tender [cabbage](/source/Cabbage) makes a stew. The preparation and curing of botillo occurs over a period of at least five days and consists of four phases: - Selection and butchering of the raw material. - Seasoning and stuffing proceeding to the mixing and knead of the gut. Afterwards the cecum is stuffed as before, in its place, were cured and seasoned to achieve the color and the ideal preserving of the tripe. - Smoking, with smoke from natural [oak](/source/Oak) or [holm oak](/source/Quercus_rotundifolia) (encina) wood. - Dried over two days in drying rooms prepared to ensure that the moisture is finally eliminated and that the product achieves a superior consistency. ## See also - [Androlla](/source/Androlla) - [List of stuffed dishes](/source/List_of_stuffed_dishes) ## References 1. **[^](#cite_ref-1)** Lorenzo, José M; Michinel, Marta; López, Mercedes; Carballo, Javier (October 2000). ["Biochemical Characteristics of Two Spanish Traditional Dry-cured Sausage Varieties: Androlla and Botillo"](https://www.sciencedirect.com/science/article/abs/pii/S088915750090927X). *Journal of Food Composition and Analysis*. **13** (5): 809–817. [doi](/source/Doi_(identifier)):[10.1006/jfca.2000.0927](https://doi.org/10.1006%2Fjfca.2000.0927). Retrieved 23 November 2025. ## External links - [Official web about "Botillo del Bierzo"](http://www.botillodelbierzo.es) v t e Sausage Overview Casings List of sausages List of sausage dishes Sausage making Fresh sausage Biała kiełbasa Boerewors Boudin Braadworst Bratwurst Breakfast Carniolan Chipolata Cotechino Debrecener Hmong Knackwurst Kohlwurst Kupati Italian Italian American Loukaniko Merguez Sai oua Thüringer Weißwurst Dry sausage Salami Cacciatore Ciauscolo Felino Finocchiona Genoa salami Genovese di Sant'Olcese 'Nduja Prasky Soppressata Strolghino Ticinese Other Chinese Chorizo Fuet Landjäger Longaniza Lukanka Metworst Naem Pepperoni Sai gork Sai krok Isan Sai krok pla naem Salsiz Saucisson Sobrassada Sujuk Smoked sausage Andouille Kolbász Isterband Krakowska Kulen Lebanon bologna Linguiça Mettwurst Morteau Rookworst Skilandis Teewurst Cooked sausage Battered Bologna Botifarra Bratwurst Braunschweiger Brühwurst Cervelat Chả lụa Cumberland Egg sausage Falukorv Frankfurter Würstchen St. Galler Bratwurst Gelbwurst Hot dog variations vegetarian Lincolnshire Lorne sausage Mortadella Mortadella Bologna Mortadella di Prato Mortadella of Campotosto Pigs in blankets Saveloy Vienna Cooked smoked sausage Bierwurst Bockwurst Kabanos Kielbasa Precooked sausage Black pudding Blood sausage Boudin Goetta Haggis Head cheese Kaszanka Kishka Knipp Kochwurst Liverwurst Pinkel Ryynimakkara Salceson Stippgrütze Sundae Grilled sausage Small sausage in large sausage Tongmo Related articles Charcuterie Dried meat List of dried foods Embutidos List of smoked foods Lunch meat Pâté Salumi Smallgoods Category --- Adapted from the Wikipedia article [Botillo](https://en.wikipedia.org/wiki/Botillo) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Botillo?action=history)). 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