THE Aramendia Butchery of Estella won the title of best chistorra maker at the XVIII Navarro de Chistorra Competition, an event organized this Sunday in the Pamplona neighborhood The Miraculous. Recognition went to Felix Aramendia Gastonwho will wear the traditional txapela and apron that distinguishes him as winner over the next 12 months.
The gastronomic event bringing together hundreds of people in a massive celebration, where the undisputed protagonist was the chistorra, an emblematic product of Navarrese gastronomy. Felix Aramendiaafter receiving the award, expressed his emotion with humility: “Honestly, very happy, I almost can’t believe it. “It’s been a while since I’ve been here and I’m very happy.”
Aramendie He explained that the secret of his success lies in the quality of the ingredients and the care with which he prepares his chistorra. “It is a very soft and tasty lean chistorra, prepared with a lot of love. There are no more secrets,” said the butcher. THE Aramendia Butcherylocated in the New street d’Estella, has a long tradition that exceeds 90 years, making it a reference in the region. This is the second time that its chistorra has been recognized as the best in Navarre, since it has also been awarded in 2017.
He second prize of the competition was for Joaquín Ochoa Echeverríaof Ochoa artisanal sausageslocated in Artajona, while the third place understood José Ignacio Zuazu Errozof the Zuazu Butchery from Pamplona, who won second prize in the previous edition of the competition.
The competition, organized by the Guild of Butchers and Charcutiers of Navarrehad the participation of 40 butchers from different sectors of the regional community. The participants were divided into three groups representative of the region: 35% came from Pamplona and its regionother 35% of the median and riparian zoneand the 30% remaining area of Sakana and mountain.
To guarantee maximum objectivity in the evaluation of the chistorras, the organizers have opted for a homogeneous cooking method in the oven. RATIONAL of the Txoko del Carnicero. After several tests carried out during the week leading up to the event, it was decided that each chistorra would be cooked at 250 degrees for 4 minutes. This type of oven allows uniform cooking with dry heat, which ensures that all pieces are evaluated under the same conditions.
The event was not only a competition, but also a celebration for the public. He good weather which accompanied the day allowed hundreds of residents and visitors of Pamplona to enjoy the activities organized at the Alfredo Floristan Squareof 10:30 a.m.. Entertainment offer included inflatable games and games for the little oneswhich attracted many families.
Furthermore, the La Milagrosa Neighborhood Merchants Association organized a lively evening Kalekjira (parade) which traveled through the streets, accompanied by live music by Chuchín Ibañez and the Charroswho brightened the day with their repertoire.
One of the most anticipated moments was the popular chistorra tasting, during which they distributed 150 kilos of this tasty sausage, equivalent to 5,000 pintxoswhich were offered at the popular price of 1 euro per pintxo with drink included. The chistorra used for pintxos was created by the participants of the competition, thus offering the public the opportunity to taste quality products. Additionally, those who wanted to take home a special souvenir could purchase the official joke of the 2023 competitionprepared by the Butchery Iriguibel de Huarte, winner of the previous edition.
The jury for this edition was composed of 15 people related to the field of gastronomyTHE investigation and the universityas well as with the sausage production sector. Jury members included eminent personalities such as Luken Vigofrom the restaurant Baserriberri; Javier Diaz Zalduendoof the Alhambra; Iosu Ripodasof the Rodero; Goiza Isiegasof Akari Gastroteka; And Carlos Iriguibelwinner of the XVIIth edition of the competition.
Likewise, figures such as Luis Zuazu Errozpresident of the Navarre Butchers’ Guild; Patxi Goñi Indurainmember of the board of directors of Txoko del Carnicero; and representatives from academia, such as Débora Villaño Valenciateacher of Nutrition and Bromatology from the Public University of Navarra (UPNA); Cristina Arroquiprofessor in the field of Food technology from the same university; And Maria Jose Beriainteacher of Nutrition and Bromatology and member of the gastronomy academies of Navarre and Basque. There was also the participation of experts from the food sector such as Mirentxu Alzuetatechnical director of Goikoa sausages; Ivan Romeroof Galar Foods; And Fermin Maeztuof INTIASA.
Collaborations and sponsorships
The Navarro de Chistorra Competition is possible thanks to the collaboration of more than 50 peoplewho contribute voluntarily and altruistically to the organization of the event. In addition, the competition benefits from the financial support of Government of Navarraas well as with the sponsorship of Rural Bank of Navarra And Reyno Gourmet. Other entities and organizations are also collaborating, such as Public University of Navarrahe Pamplona City HallTHE Ausolan Tavern, El Bordon Hospitality Commercial And Quaderne Via.
This event, organized every year, not only highlights the quality of chistorra as a local product, but also the effort of artisan butchers to keep alive a culinary tradition deeply rooted in Navarre.
