Xingar
The xingar (to pronounce as chingarre ) is an important food in the traditional mode of the Basques. They are fine pigmeat sections preserved by salting. The xingar can be cut in the ham or bacon (ventrêche). It is consumed fried with the stove.
Produced starting from the pork carcase the winter in the houses, at the time of the urde hiltzea or Pelère , she plays a big role in the family economy.
The arrautza your xingar (egg and chingarre), true “ Bacon and eggs of the Basques”, is frequently consumed like askari.
The Talo your xingar (talo with the ventrêche) is the hot “sandwich” of Basque popular holidays.
The xingar can also accompany the Pipérade.
Internal bonds
- Basque Kitchen
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