Chireta (also called gireta or girella) is an Spanish savory pudding, or boiled sausage, characteristic of the Aragonese regions of the Pyrenees and northwest Catalan. The dish is associated with the sheep slaughter, when the offal of the sheep needed to be processed quickly into a dish. It is made with the organ meats of sheep, which are chopped and mixed with rice, pancetta or bacon, ham, parsley, and garlic, and stuffed into the intestines of a sheep. These are then boiled in broth, and served sliced, or are dipped in a batter and fried until golden. They are often served as tapas in the regions of eastern Aragon and northwestern Catalonia.
Compare the Scottish dish haggis.