Although txistorra is a product made with pork in the Basque Country, we couldn´t resist the temptation of making txistorra with aged, fattened beef. The product is interesting, it´s worth it.
It even has a day dedicated to it, on 21 December in San Sebastian, the Santo Tomás fair is the txistorra fair.
We can’t give any more explanations to those who have not tried them, all we can do is encourage them to share this dish with us.
As an appetiser or fried with fried eggs.
An anecdote, Pierre Gagnaire, my chef idol from Paris and a maestro, perhaps of the top cuisine of the French capital, has used it for a dish in his restaurant.