Xolís
Xolís, made with the best pork meats, takes its excellent qualities from the knowledge, transmitted from generation to generation, of the butchers of Pallars.
It is a cylindrical sausage, a standard size of about 40 cm long. It comes tied with twine at both ends. On the outside it is dark pink and the cut is reddish pink, sizzled with white from the fat. The texture is compact and consistent. In the elaboration, meats are used - thighs, shoulders, loin and clippings - which must be fresh and of the highest quality. The meats are chopped and seasoned with salt and pepper. It mixes well and the resulting paste is stuffed into the pork's butt or semi-cular gut. Then it is hung in the cold room for two or three days, so that it loses water. When these days have passed, they are hung in carts and taken to the cellar for a minimum of two months, where they have just dried. There are winemakers who, before hanging them in the cellar, spread them on top of a piece of clothing, with a weight plate on top to press them. Others, on the other hand, hang them up and press them by hand, one by one, little by little. They are pressed every two or three days and shaped into eight.
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Productes de la terra
Meat and sausages
Season calendar
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- Feb
- Sea
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- Never
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- THIRST
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- From
Complementary information
Xolís is one of the most emblematic sausages of Pallars. It is a by-product of slaughter, for the elaboration of which the noblest pork meats were used. It was reserved for important celebrations and, above all, for moments of maximum work in the fields. When they began to dry, they were arranged, a cloth was placed underneath which wrinkles were made so that some pieces did not touch each other. On top of each xoli was placed a weight that could be a brick or a post with a few bricks on it, and so they were all pressed at once. In this way they took the shape that characterizes them and the meat was compacted more.
Attributes and nutritional properties
Artisan xolís is sold in local producers' shops, at fairs and markets, and at local restaurants. In the past, cholís was eaten in thick cuts, fingers, on top of a piece of bread. Currently, it is eaten like any other sausage of its kind.
