Txistorra
Ingredients for 5 portions
Calculate portions
Elaboration
- Picar el magro y la panceta semicongelados, con placa de 8 mm.
- Mezclar el preparado con el agua.
- Poner las carnes picadas en la amasadora y añadirla condimentación.
- Amasar unos 3 ó 4 minutos y pasar a la embutidora.
- Embutir en la tripa (a remojo de víspera) con el embudo pequeño, porcionar las txistorras en forma de ristras, pinchar y atar.
- Mantener las txistorras colgadas en el obrador hasta que tengan una temperatura de unos 12 ºC.
CURADO
- Meter en el secadero a 10/12 ºC y una humedad relativa de 75/80%. Mantener durante 2 o 3 días.
ENVASADO Y CONSERVACIÓN
Al vacío en cámara de refrigeración 1 mes.
En cámara de congelación 4 meses.
Nutritional information (1 portion)
Energy
716.5
kcal
Carbohydrates
0.75
g
Proteins
27.1
g
Lipids
67.6
g
Fiber
0.0
g
Saturates
23.83
g
Monounsaturated fatty acids
46.53
g
Polyunsaturated fatty acids
16.93
g
Cholesterol
120.0
mg
Calcium
35.5
mg
Iron
4.35
mg
Zinc
1.25
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
2.5
ug
Salt (Sodium)
3908.0
mg
Sugars
0.0
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Coffee, chocolate and infusion
- Main course
- Pizzas
- Soups and creams
- Legumes
- Birds
- Juices, milkshakes and beverages
- Salads
- Burguers
- Beers
- Breakfasts and brunch
- Eggs
- Pastas
- Sándwich
- Cocktails
- Meats
- Shellfish
- Dessert
- Appetizers and canapes
- Bread and pastries
- Finger foods
- Ice creams and sorbets
- Pastries
- Fish
- Rices
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed