An androlla () is a
Galician embutido
(Spanish and Brazilian Portuguese), (European Portuguese) or (Catalan) is a generic term for cured meat products. The dictionary of the Royal Spanish Academy defines it as "intestine stuffed with minced meat, mainly pork; intestine stuffed with ...
made from pork. It is similar to the
botillo
Botillo (), Butiellu () or Botelo (, ; also known as in Portuguese) is a dish of meat-stuffed pork intestine. It is a culinary specialty of El Bierzo, a county in the Spanish province of León and also of the region of Trás-os-Montes, in Port ...
sausages of
León.
It is prepared from the "cueras" (the end of a slab of
bacon
Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sand ...
). Cueras are well cleaned, without the skin; rib meat is added with portions of the
diaphragm muscle
Skeletal muscles (commonly referred to as muscles) are organs of the vertebrate muscular system and typically are attached by tendons to bones of a skeleton. The muscle cells of skeletal muscles are much longer than in the other types of muscl ...
s. It is eaten cooked and is often accompanied by "cachelos" (boiled potatoes).
In the regions of
León and
Zamora, the word "androlla" can refer to any kind of pork sausage.
{{Galician cuisine
Spanish sausages