Androlla

Androlla is a traditional Galician semi-dry sausage. It's made from pork spare ribs and skins, garlic, oregano, white wine, hot and sweet pimentón, and salt. The combination is stuffed into natural casings, and it's then smoked and dried up to 2 months. The flavor of androlla is influenced by the quality meat from local, free-roaming celta pigs. This sausage is always cooked in water before it's eaten. It's typically served with turnip greens and boiled potatoes on the side.