Chistorra is a type of fast-cure sausage from Aragon, the Basque Country and Navarre, Spain. It can be considered a special type of chorizo. 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%. The sausage is flavoured with garlic, salt and paprika, which gives it a bright-red colour. It is usually baked, fried or grilled and often accompanies other dishes, sometimes as part of tapas. The final cured product tends to be thinner than traditional chorizo or sausage, with a diameter of approximately 25 mm. The sausages average 40 cm in length, though there are cases when they reach up to 1 m long.
In the Aragonese Pyrenees, there are two different types of chistorra: one made only of pork meat and another made of lungs, boned pig head and the pancreas, called berica.
The local variety of chistorra available in the province of León is called Chistorra de León and is made with a larger percentage of beef.
Today it is sold fresh, but is increasingly found vacuum-packed in Spanish supermarkets.