Pringá

{{short description|Andalusian meat dish}} [[File:Pringa pan.JPG|250px|thumb|Traditional dish of ''pringá'' of [[Puchero#Andalusian puchero|Andalusian ''puchero'']], after bread-smashing]] '''Pringá''' is a [[Spanish cuisine|Spanish]] dish popular in [[Andalusian cuisine|Andalusia]], which consists of [[pot roast (beef)|roast beef]] or [[pork]], [[cure]]d [[sausage]]s such as [[chorizo]] and [[morcilla]], and [[beef]] or [[lard|pork fat]] slow-cooked for many hours until the meat falls apart easily. Pieces of [[crusty bread]] are used to pull away a little meat, sausage, and fat. It is a social dish eaten around the family dinner table.<ref>CIEE International Study Program in Seville, Spain - 1999 (student journal)</ref>

Pringá is usually part of other dishes, most often added to chickpea [[puchero]], eaten either after the liquid is taken as soup, or with the liquid.

==See also== * [[Ropa vieja]] * [[Andalusian cuisine]] * [[List of sausage dishes]] * {{portal-inline|Food}}

==References== {{reflist}}

{{Culture of Andalusia}}

{{DEFAULTSORT:Pringa}} [[Category:Meat dishes]] [[Category:Andalusian cuisine]] [[Category:Sausage dishes]] [[Category:Spanish pork dishes]]

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