Andito
Andito is a traditional sausage from Baix Aran that was made in winter in private homes to profit the most of all parts of the pork. Since the middle of the last century, this sausage has been part of the offer of delicatessens, although it was not until the mid-1990s that it was recovered and promoted. The town of Bossost celebrates in recent years popular tastings of this specialty.
It is a variety of sausage perched and divided into different portions that is made with pork head, blood, cotnes, kidneys, heart and lungs, onion, garlic, bread, salt and pepper. Once sausageed, it is left to dry for a few days and eaten heated in the pan or grilled.
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Productes de la terra
Meat and sausages
Season calendar
- GEN
- Feb
- Sea
- Apr
- Never
- JUN
- JUL
- AUG
- THIRST
- OCT
- nov
- From
Complementary information
It is sold in some charcuterie in Bossost only in the winter season, because with the heat it could become sour.
Attributes and nutritional properties
Andito is a production rich in saturated fats and cholesterol, as it is made with pork leftovers. It has high quality proteins, essential for the body, and iron, in heme form, easier to digest and absorb. The fact that it contains viscera means that it provides a range of minerals and vitamins that are very abundant and necessary to grow, such as vitamin B12, A and D.
