ode to chistorra

Salty, garlicky, juicy and crispy. Scrumptious, meaty, savory and delicious. Chistorra is the name my friend. Fried or grilled and washed down with a white txakoli, the slightly sparkling Basque wine, and you can call it a night. Really, nothing more is needed, except maybe another glass or two of txakoli and a good conversation among friends. Chistorra, a type of embutido (cured meat) from Basque country, is essentially a fast cured pork sausage with loads of garlic, spices and pimentón (smoked paprika), which gives the sausage its bright red color. It is similar to chorizo, but thinner in diameter and usually fried and cut into bite size morsals that is served on slices of bread as a tapa or in a bocadillo (sandwich on crusty bread) or in a tortilla (omlette). If I could live on chistorra alone I would be happy. Throw in some fried eggs and potatoes like the popular dish, huevos rotos con chistorra y patatas and I would be down right giddy, with the exception of my arteries, but no one needs to tell them about it. So, if you find yourself meandering through the side winding streets of Spain any time soon, remember chistorra, remember txakoli, and remember you can always find a little more room in your stomach.