Voglio sapere a riguardo di…

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OJ C, 2.7.2024

La cocina popular Navarra CAN 1995 explains the Navarrese origin of the product and its name txistorra, as well as the various local forms of the name.
Inventario Español de Productos Tradicionales, published by the Ministry of Agriculture, Fisheries and Food in 1996, includes the chistorra txistorra as a traditional Navarrese product. Pages 94 and 95.
La matanza domiciliaria del cerdo en el Valle del Ebro Pedro Roncalés and Luis Alberto Martínez Luna, Institución Fernando El Católico, Zaragoza, 2001 describes the chistorra as a typically Navarrese product eaten everywhere in this autonomous community.
Single document on the Txistorra de Navarra. September 2022. Page 4 of 4
Breve historia de los alimentos y la cocina Sandalia González-Palacios Romero, 2017 describes the chistorra as A sausage similar to chorizo, but thinner and adds: The Navarrese chistorra is much appreciated when served fried in the traditional manner.
More general publications concerning Navarre refer to the Chistorra de Navarra / Txistorra de Navarra / Nafarroako Txistorra as one of the crowning glories in its panoply of culinary specialities. Senderismo en Navarra España: Las 100 rutas naturales. Caminos para disfrutar de la naturaleza Victor Manuel Jimenez Gonzalez, 2014 notes:
Navarrese chistorra, local cheeses, robust local wines and patxaran pacharán, or sloe liqueur, are famous products found in Pamplona.
References to the Navarrese chistorra can also be found in Pamplona. Guía de la semana más esperada Ediciones EL
PAÍS, 2013, which deals with the famous festival of San Fermín, and in the novel La lectura Jesús Taboada, 2014.
Since 2006, the Navarrese Butchers Guild Gremio de Carniceros de Navarra has been holding an annual Navarrese Txistorra Contest Concurso Navarro de Txistorra / Nafarroako Txistorra Lehiaketa as part of the traditional Navarrese Txistorra Festival. The guild has also been working together with the Public University of Navarre since 2009 on studies designed to raise the profile of this regional product, further develop it and promote its consumption. In 2019, the prestigious scientific journal International Foods published the results of one of these studies conducted by the Public University of Navarra based on the quality standards applicable to the abovementioned Navarrese Txistorra Contest.
Natural and human factors Historically, the household economy in Navarre was based on working the land and rearing animals. The two main types of livestock reared on Navarrese family farms were pigs and sheep. Until a few years ago, the population of Navarre was structured around a rural, agrarian economy. The slaughtering of pigs, known in Navarra as matatxerri, matacuto or in the Basque language txerri iketa, has traditionally been a mainstay of the family economy in rural Navarre. In the past, many families lived all year round on foodstuffs derived from pigs Bello, 1997.
Rearing pigs in enclosures enabled people to make use of any waste left over from harvesting and family meals, while the slaughtering of pigs guaranteed their economic survival. After the slaughter, every part of the animal was used, providing a wide range of meat products.
The Chistorra de Navarra / Txistorra de Navarra / Nafarroako Txistorra is made solely from pork and pork fat while the general regulation covering the product Royal Decree 474/2014 of 13 June 2014 allows the use of beef as well.
Another of the defining features of the Chistorra de Navarra / Txistorra de Navarra / Nafarroako Txistorra is its thinness it is between 17 and 25 millimetres in diameter, the result of a number of natural factors found in the region. First, the casing traditionally used for the product was the small intestine of a lamb or kid animals reared in addition to pigs, as noted above; in Navarra, this part of the gut is known as ercemiñes, escemiñes or chinchorras.
This accounts for the thinness of the sausages.
Second, during the slaughtering period winter, between 40 % and 50 % of days are rainy. The frequency of rainy days over 150 days a year in the northern half of the region makes it harder to dry thicker chorizos and other kinds of sausage that undergo a curing process. The chistorra was invented in this region because, being thinner, it is easier to cure, and is a further addition to the countrys treasury of pork-based foodstuffs.
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ELI: http data.europa.eu/eli/C/2024/4269/oj