Chistorra is a type of fast-cure sausage from Aragon, the Basque Country, and Navarre, Spain. It is made of minced pork, or a mixture of minced pork and beef, is encased in either lamb tripe or plastic, and has a fat content that varies between 70 and 80%. The sausage is flavoured with garlic, salt, and paprika, which gives it a bright red colour. It is usually baked, fried, or grilled and often accompanies other dishes, sometimes as part of tapas. The final cured product tends to be thinner than traditional chorizo or sausage, with a diameter of approximately 25mm. The sausages average 40 cm (16 in)
in length, though there are cases when they reach up to 1 metre (3 ft 3 in)
In the Aragonese Pyrenees there are two different sorts of txistorra; one of them made only of pork meat and ...