Castilian-Leonese cuisine

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

Sweet made with egg yolk and sugar exclusively

thumb|Commercial mantecadas, one showing the open cajilla

Spanish white bread

cuisine of the Castile and León region of Spain

Hornazo () is a Spanish meat pie eaten in the provinces of Salamanca and Ávila. It is made with flour and yeast and stuffed with pork loin, spicy chorizo, and hard-boiled eggs.