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ANDROLLA

Androlla

An androlla (Galician pronunciation: [anˈdɾoɟɐ]) is a Galician sausage. It is a type of embutido made from pork. It is similar to the botillo sausages

Androlla

Botillo

Dry-cured pork sausage from northwestern Iberia

is smoked for a week or two, then dried. Its composition is similar to androlla, another dry-cured sausage from northwestern Spain. It can also include

Botillo

Embutido

Sausage

soledeñas Fuet from Catalonia Salchichón Blood sausage (morcilla, morcela) Androlla from Galicia Linguiça (longaniza) Alheira Farinheira Botillo (botelo),

Embutido

Galician cuisine

Typical dishes and ingredients

Lacón con grelos (meat and potatoes) Carne ó caldeiro (meat and potatoes) Androlla (pork sausage) Botelo or butelo (pork sausage) Filloas (Galician crêpes)

Galician cuisine

Galician_cuisine

List of sausages

Sremska kobasica Пеглана кобасица Kranjska klobasa Boerewors Droëwors Androlla Botillo – Dry-cured pork sausage from northwestern Iberia Butifarra – Catalan

List of sausages

List_of_sausages

Carnival

Christian festival before Lent

Cobres, Laza, Verín, Felos de Maceda, Xenerais do Ulla, Vilariño de Conso, Androlla and Viana do Bolo and Manzaneda. In Galician cuisine, there are various

Carnival

List of Galician words of Celtic origin

Celtic ambe 'water, river', akin to Gaulish ambe 'river', Old Irish abu. androlla 'pig's large intestine', from *anterolia 'entrails' < *h1ṇter-o 'that is

List of Galician words of Celtic origin

List_of_Galician_words_of_Celtic_origin