Goikoa Navarra Chistorra (440g)

Goikoa Navarra Chistorra (440g)

How It Is Made

The pork is carefully minced, then kneaded together with the spices before being stuffed into a thin natural lamb casing. The sausage is then left to dry under controlled humidity and temperature conditions, allowing the flavours to develop gradually while preserving the juicy, tender texture that makes chistorra so distinctive. This artisan process respects the traditional methods of Navarra, passed down through generations.

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How the Spanish Enjoy Chistorra

In Navarra and across the Basque Country, chistorra is a beloved feature of everyday cooking and festive gatherings alike. It is most commonly sliced into rounds and fried quickly in a hot pan with a little olive oil, served as a pintxo (a small snack on bread, the Basque equivalent of a tapa) at the local bar during the morning or evening txikiteo, the cherished ritual of going from bar to bar with friends.

During the famous Fiestas de San Fermín in Pamplona, chistorra sizzling on outdoor griddles fills the streets with an irresistible aroma. It also stars in a classic revuelto de chistorra, scrambled eggs cooked together with sliced chistorra, a simple, deeply satisfying dish found in homes and restaurants across Navarra. Families also thread it onto skewers for the barbecue, where its high fat content keeps it wonderfully moist over the heat