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Meat from Spain
Pieces of pork rib and tail, with bones, are seasoned with salt, paprika and garlic and stuffed into a pork caecum. It is smoked over oak or holm-oak for at least a day and dried for at least two more. It is normally eaten cooked.
| Pork rib pieces65–90 % | [pgi2001] |
| Pork tail pieces10–20 % | [pgi2001] |
| Tongue, jowl, shoulder or chuck (optional)Up to 20 % in total | No one of these may be more than half of that 20 %[pgi2001] |
| Salt1.8–2.5 % w/w | [fuertes2024] |
| Paprika paste2.1–3.0 % w/w | [fuertes2024] |
| Garlic paste0.2–0.5 % w/w | [fuertes2024] |
| Pork caecum (blind gut), cured and seasoned beforehand | [pgi2001] |
Total time across the recorded steps: 3.5 days – 4 days
What changes: Pork ribs and tail are chopped into even pieces, bone and all
Output: bone-in pork pieces.
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
Pieces of pork rib and tail, with bones, are seasoned with salt, paprika and garlic and stuffed into a pork caecum. It is smoked over oak or holm-oak for at least a day and dried for at least two more. It is normally eaten cooked. Made in 5 steps over 3.5 days – 4 days. The longest step, dry and ripen, takes at least 2 days (Publication of an application for registratio…) and runs at 10–12 °C (Fuertes-Martínez J.R. et al. 2024). Salt is 1.8–2.5 % (Fuertes-Martínez J.R. et al. 2024). Lactic acid bacteria, 8.87 log CFU/g on average; mainly Lactobacillus sakei does most of the fermenting.
| Main step | at least 2 daysSet[pgi2001][fuertes2024] | Dry and ripen |
|---|---|---|
| Temperature | 10–12 °CReported[fuertes2024] | Dry and ripen |
| Salt | 1.8–2.5 %Reported[fuertes2024] | Season and rest |
Botillo is stuffed with bone-in rib and tail pieces, and is smoked and only briefly dried, so it is cooked before eating. The PGI ties the paprika to the Bierzo tradition of growing peppers and the smoking to a climate that makes drying by air alone difficult.
Botillo is boiled before it is eaten. Its smoke adds little PAH; in a 2019–2022 study most of the PAH came from smoked paprika, and unsmoked or mixed paprika lowered it. An earlier study found benzo[a]pyrene below the 5 µg/kg limit then in force in all samples.
Hazards the sources name: Salmonella and Escherichia coli (one isolate each among 140); Polycyclic aromatic hydrocarbons, mostly from smoked paprika.
Every number is labelled with how it is known. How this atlas is made
The name comes from Latin botellus, a small sausage, and Apicius gives a recipe for one. The first written description of Botillo del Bierzo is in Antonio Fernández y Morales's poems in the Bierzo dialect of 1861. The name was entered in the EU register as a PGI by Commission Regulation (EC) No 1971/2001 of 9 October 2001.
