Chistorra (, ) is a type of fast-cure sausage from Aragon, the Basque Country, and Navarre, Spain. It is made of minced pork, or a mixture of minced pork and beef, is encased in either lamb tripe or plastic, and has a fat content that varies between 70 and 80%.
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chistorra:
Borrowing from Spanish chistorra, from Basque txistor.