Chistorra is a type of fast-cured sausage from Spain, primarily associated with the regions of Navarre, the Basque Country, and Aragon. It is made from minced pork, or a combination of pork and beef, along with garlic, salt, and paprika, which gives the sausage its characteristic deep red color. The casing of the sausage is typically made from lamb intestines and has a narrow diameter.

Originating from Northern Spain, chistorra is related to chorizo but is distinguished by its thinner form and shorter curing period. The curing typically lasts a few days, resulting in a sausage that is softer and more prone to grilling or frying. The high fat content and additional use of spices, such as pepper and sometimes herbs, contribute to its robust flavor.

Chistorra is often consumed as a tapa or appetizer, commonly served in bars and restaurants. It is usually fried or grilled until the skin is crispy and then sliced into small sections. It can also be used as an ingredient in bocadillos, a type of Spanish sandwich. Occasionally, chistorra is incorporated into more complex dishes, such as stews or combined with eggs and potatoes in an omelet.

In Spain, chistorra holds cultural significance, particularly during traditional festivities. It is regularly highlighted in gastronomic festivals and is a familiar part of celebrations, such as the feast of San Fermín in Pamplona, where it is consumed by both locals and tourists alike.

The production of chistorra varies slightly depending on regional preferences, with certain areas favoring specific ratios of garlic, paprika, and other spices. Despite these regional differences, chistorra remains a beloved snack and culinary staple.