Abstract
The raising and slaughter of pigs has been a common and traditional practice in the northwestern part of the Iberian Peninsula, including Galicia, Leon, Asturias, or northern Portugal. As a result of this, there are multiple meat products derived from the cultural and climatic peculiarities of each region. In this sense, two typical dry-ripening sausages of Galicia are the androlla and the botillo, although these are also widely consumed in other regions of the northwest of the Iberian Peninsula.
Traditional production processes mean that both products differ enormously from one region to another, or even between different producers. Therefore, nowadays, both sausages have a protected geographical indication, which establishes the minimum characteristics and the processing and formulation conditions that guarantee the quality of said products. With this in mind, the present chapter describes in detail the formulation and the different stages of elaboration of both meat products (androlla and botillo).
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Acknowledgments
This work was supported by Centro Tecnolóxico da Carne de Galicia. Thanks to GAIN (Axencia Galega de Innovación) for supporting this book chapter (grant number IN607A2019/01). Authors are members of the Healthy Meat network, funded by CYTED (ref. 119RT0568).
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Domínguez, R. et al. (2022). Androlla and Botillo. In: Lorenzo, J.M., Domínguez, R., Pateiro, M., Munekata, P.E. (eds) Production of Traditional Mediterranean Meat Products. Methods and Protocols in Food Science . Humana, New York, NY. https://doi.org/10.1007/978-1-0716-2103-5_6
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DOI: https://doi.org/10.1007/978-1-0716-2103-5_6
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