View source for Botillo

{{unreferenced|date=September 2016}}[[Image:Botillo.jpg|thumb|300px|Botillo from [[El Bierzo]]]]
[[Image:Botelo.jpg|thumb|300px|Portuguese botelo, in [[Mirandela]]]]
'''Botillo''' ({{IPA|es|boˈtijo|lang}}), '''Butiellu''' ({{IPA-le|buˈtjeʎʊ|lang}}) or '''Botelo''' ({{IPA|gl|boˈtɛlʊ|lang}}, {{IPA|pt|buˈtɛlu|lang}}; also known as {{lang|pt|chouriço de ossos}} in [[Portuguese language|Portuguese]]) is a dish of meat-stuffed [[pork]] [[intestine]]. It is a culinary specialty of [[El Bierzo]], a northern [[Comarca|county]] in the [[Spain|Spanish]] province of [[León (province)|León]] and also of the region of [[Trás-os-Montes (region)|Trás-os-Montes]], in [[Portugal]]. The [[Spanish language|Spanish]] term ''botillo'', the Portuguese term ''botelo'' and [[Leonese language|Leonese]] term ''butiellu'' derive from the [[Latin (language)|Latin]] word ''botellus'', meaning intestine.
It's also found in [[Extremaduran cuisine|Extremadura]], where it is known as ''buche'' or ''buche de costillas''.
This type of [[Embutido/Enchido]] is a meat product made from different pieces left over from the butchering of a [[pig]], including the ribs, tail, and bones with a little meat left on them. These are chopped; seasoned with [[edible salt|salt]], [[black pepper|pepper]], [[garlic]], and other [[spice]]s; stuffed in the [[cecum]] of the pig; and partly [[Curing (food preservation)|cured]] via [[Smoking (food)|smoking]]. It can also include the pig's [[tongue]], shoulder blade, [[jaw]], and [[Vertebral column|backbone]], but never exceeding 20% of the total volume. It is normally consumed cooked, covered with a sheet. Flavored with [[Chorizo|Chorizo/Chouriço/Chourizu]], the pig's ear and snout together with very tender [[cabbage]] makes a tasty and substantial 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]] or [[Quercus rotundifolia|holm oak]] (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]]
* [[List of stuffed dishes]]
==External links==
*[http://www.botillodelbierzo.es Official web about "Botillo del Bierzo"]
{{Sausage}}
[[Category:Spanish sausages]]
[[Category:Portuguese sausages|Botelo]]
[[Category:Offal]]
[[Category:Leonese cuisine]]
[[Category:Stuffed dishes]]