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Meat from Spain
Androlla is a smoked, semi-dry pork sausage of north-west Spain made from rib meat and pork skin seasoned with garlic, oregano, white wine and paprika. No sugar is added, so the lactic fermentation is weak. One study followed it through 42 days of ripening, and it is eaten cooked, often with boiled potatoes.
A short entry: the sources we found record only what is said here about Androlla itself.
| Pork rib meat, diaphragm and skin | [s1] |
| Garlic, oregano, white wine and pimentón | [s1] |
| Natural casing | [s1] |
Total time across the recorded steps: 42 days
What changes: Rib meat and skin are chopped and seasoned
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Androlla is a smoked, semi-dry pork sausage of north-west Spain made from rib meat and pork skin seasoned with garlic, oregano, white wine and paprika. No sugar is added, so the lactic fermentation is weak. One study followed it through 42 days of ripening, and it is eaten cooked, often with boiled potatoes. Made in 3 steps over 42 days. The longest step, smoke, ripen and dry, takes 42 days (Franco I 2002). Lactic acid bacteria, mainly Lactobacillus sakei, then L. curvatus, L. alimentarius and L. plantarum and Staphylococcus xylosus (main staphylococcus) and Micrococcus luteus do most of the fermenting.
| Main step | 42 daysReported[franco2002] | Smoke, ripen and dry |
|---|
Androlla is made from rib meat and skin and is eaten cooked, like the similar botillo of León.
Androlla is usually cooked before eating. In one study no sample exceeded the 5 µg/kg limit for benzo[a]pyrene in smoked meat.
Hazards the sources name: Salmonella (six isolates among 150 from VRBG agar).
Every number is labelled with how it is known. How this atlas is made
