Androlla
An androlla (Galician pronunciation: [anˈdɾoʎa]) is a Galician embutido made from pork. It is similar to the botillo sausages of León.
It is prepared from the "cueras" (the end of a slab of bacon). Cueras are well cleaned, without the skin; rib meat is added with portions of the diaphragm muscles. It is eaten cooked and is often accompanied by "cachelos" (boiled potatoes).
In the regions of León and Zamora, the word "androlla" can refer to any kind of pork sausage.
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Fresh sausage | |
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Dry sausage | |
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Smoked sausage | |
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Cooked sausage | |
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Cooked smoked sausage | |
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Precooked sausage | |
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Empanadas |
- Empanada galega de trigo
- Empanada galega de millo
- Empanada galega de centeno
- Empanada galega de hojaldre
- of Zorza
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Pork dishes |
- Lacón con grelos
- Cocido de Lalín
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- Lacón trufado
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Beef dishes |
- Chourizo con cachelos
- Callos a la galega
- Churrasco
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Seafood dishes |
- Mariscada
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