More than 85% of the joke which is sold in Navarre butchers It is produced by small artisans. A fact which reinforces the fact that the chistorra is the product par excellence of the regional community.
This Sunday, October 6, the Navarro de Chistorra Competition celebrates its 18th edition and this day you can know the best chistorra in Navarra in 2024.
Javier Prados, director of the Guild of Butchers of Navarre, organizing entity of the prestigious competition, presented the conclusions of a survey carried out in which they participated butchers and butchers throughout Navarre.
Some of these data are revealing and confirm the good health of a well-established product and loved by the Navarrese. Thus, a high percentage of butcher shops, 72.6% specifically, sell between 10 and 50 kg per week which means between approximately 40 and 200 units.
Thus, the oldest recipe for chistorra which that we can buy in Navarra dates from 1895but in addition, 33% of the revenue from our butcher shops was over 50 years old; “Atesamos butchers maintain the cultural and gastronomic heritage of Navarre,” underlined Javier Prados. However, this tradition is not without innovation; Thus, 49% of the recipes have undergone some modification, always with the aim of improving quality and making it healthier, reducing the amount of salt or fat in the product.
This tradition and reputation of the Chistorra de Navarra were essential for its next recognition by the European Union as protected geographical indication “Chistorra de Navarra”. A process that began more than 15 years ago, which unites us all around the quality brand and which is on the verge of completion.
This seal is a distinctive symbol that protects producers spread throughout the territory, from north to south and from east to west, and whose production is deeply rooted in our territory. THE Chistorra from Navarre It is a young, growing brand, with the challenge of adding new producers and consolidating in the market through the joint promotion and communication of the quality brand.
Navarro de Chistorra Competition: program and times
One more year, the Alfredo Floristán Square in the Milagrosa district of Pamplona will welcome the 18th Navarrese Competition of Chistorra. In this case, the traditional tasting will take place on Sunday October 6 and you will be able to enjoy inflatable structures, traditional children’s games and live music.
There, the person who can carry the txapela and the apron which distinguishes it as the best producer of this typically Navarrese food. The morning will have a strong festive component; from 10:30 a.m. There will be inflatable structures and games for the little ones. Weather permitting, there will also be a kalejira with giants organized by the Barrio de la Milagrosa Merchants Association. The music,From 11:30 a.m., it will be performed by Chuchín Ibañez and the Charros.
In addition, volunteer butchers will offer a tasting skewer with wine at the popular price of €1 and those interested will be able to buy the winning chistorra from the last edition for €5. THE competition prize ceremony The start is scheduled for 12:30 p.m. on the same square.
The jury for this edition is composed of catering professionalsthe meat sector and the food sector technicians of this edition. Luken Vigo from Baserriberri takes part; Javier Díaz Zalduendo of Alhambra; Iosu Ripodas del Rodero; Goiza Isiegas from Akari Gastroteka; Carlos Iriguibel Winner of the XVIIth edition of the Competition; Luis Zuazu Erroz, president of the Butchers’ Guild of Navarre; Patxi Goñi Indurain, member of the board of directors of Txoko del Carnicero, Debora Villaño Valencia, professor of the field of nutrition and bromatology of the UPNA; Cristina Arroqui, professor in the field of food technology at UPNA; José Flores Arregui, retired butcher and trainer of the Butchers’ Guild; Mirentxu Alzueta, technical director of Embutidos Goikoa; María José Beriain, professor of nutrition and bromatology and academic at the Academies of Gastronomy of Navarre and Basque; Ivan Romero of Galar Foods; Fermín Maeztu from INTIASA and Karlos Larrea from the Gasterea Gastronomic Association.
They will be in the Txoko del Carnicerobased on the analysis of its organoleptic qualities with a series of tastings, those that determine what is the best joke of 2024.
