In Spanish tapas, what type of sausage is chistorra?

In Spanish tapas, chistorra is a thin, fast-cured sausage.

Chistorra comes from the Basque Country and Navarre, where it is known in Basque as txistorra. It is usually made from finely minced pork, seasoned with garlic and paprika, then stuffed into a narrow casing. The paprika gives it a vivid red color and a distinctive savory flavor.

Unlike many fully cured sausages, chistorra is often cooked before serving. It may be fried, grilled, or wrapped in pastry, and it commonly appears as a small bar snack or as part of a larger meal. Its slender shape allows it to cook quickly, which helps explain its traditional reputation as a fast-prepared sausage.

Chistorra is different from chorizo even though both are paprika-seasoned pork sausages. Chorizo is generally thicker and may be sold in a wider range of cured forms. Chistorra’s narrow diameter and regional identity are its clearest distinguishing features.