All products made by Arbizu Embutidos y Patés are the fruits of traditional methods that follow a strictly traditional process. A good choice of ingredients is essential in order to ensure that top quality products are obtained, which is why at Arbizu we select pork and natural spices while always rigorously adhering to Health and Safety requirements and specifications.
The quality, variety and characteristics of the range of Arbizu products make it one of the most complete ranges available on the market.
We only use meat that contains a high percentage of loin, which is why the end product has less fat.
We add paprika, salt, garlic (using a special treatment that is not repeated), rosemary extract and a little water from the meat.
This is all kneaded together in order to obtain a homogenous mass.
We use natural lamb tripe or collagen, which is an high quality tripe that is suitable for food consumption.
The Chistorra will stay at the drier about four or five days.
We vacuum-pack the product. This process ensures that the product keeps all its properties intact until such time as it is consumed.
This whole process affects both the flavour and the consistency of the chistorra, which has a meaty texture and needs to be chewed. As a result, it needs to be lightly fried for more or less time: the longer we fry it, the less greasy and somewhat drier the chistorra will be
