Aragonese cuisine

comarca of Aragón, Spain, in the province of Zaragoza

Chistorra (, ) is a type of fast-cure sausage from 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 saus

thumb|right|250px|The 4 DOP wine regions in the region of Aragon, (Spain)

regional culinary traditions of Spain

wine of Spain

protected designation of origin of wine of Spain

lamb stew from Spanish cuisine

wine of Spain

Protected geographical indication

Protected geographical indication