Pringá
Andalusian meat dish
Pringá is a Spanish dish popular in Andalusia, which consists of roast beef or pork, cured sausages such as chorizo and morcilla, and beef or pork fat slow-cooked for many hours until the meat falls apart easily. Pieces of crusty bread are used to pull away a little meat, sausage, and fat. It is a social dish eaten around the family dinner table.
Pringá is usually part of other dishes, most often added to chickpea puchero, eaten either after the liquid is taken as soup, or with the liquid.
Sources and credits
This article is adapted from the Wikipedia article “Pringá”, written by its contributors and licensed under CC BY-SA 4.0. Fathomly has changed the layout, removed citation markers, navigation and maintenance notices, and adjusted punctuation. This adapted version is shared under the same license. For references, see the original article.
Images, from Wikimedia Commons:
- Pringa pan.JPG by Tirithel, CC BY-SA 4.0
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