# Pringá

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Andalusian meat dish

Traditional dish of *pringá* of [Andalusian *puchero*](/source/Puchero#Andalusian_puchero), after bread-smashing

**Pringá** is a [Spanish](/source/Spanish_cuisine) dish popular in [Andalusia](/source/Andalusian_cuisine), which consists of [roast beef](/source/Pot_roast_(beef)) or [pork](/source/Pork), [cured](/source/Cure) [sausages](/source/Sausage) such as [chorizo](/source/Chorizo) and [morcilla](/source/Morcilla), and [beef](/source/Beef) or [pork fat](/source/Lard) slow-cooked for many hours until the meat falls apart easily. Pieces of [crusty bread](/source/Crusty_bread) are used to pull away a little meat, sausage, and fat. It is a social dish eaten around the family dinner table.[1]

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

## See also

- [Ropa vieja](/source/Ropa_vieja)

- [Andalusian cuisine](/source/Andalusian_cuisine)

- [List of sausage dishes](/source/List_of_sausage_dishes)

- [Food portal](https://en.wikipedia.org/wiki/Portal:Food)

## References

1. **[^](#cite_ref-1)** CIEE International Study Program in Seville, Spain - 1999 (student journal)

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