Pringá
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File:Pringa pan.JPG
Traditional dish of pringá of Andalusian puchero, after bread-smashing.
Pringá is a Spanish dish popular in rural Andalusia. It consists of roast beef or pork, cured sausages such as chorizo and morcilla, and beef or pork fat slow cooked for many hours until the meat falls apart easily. Pieces of crusty bread are used to pull away a little meat, sausage, and fat. It is a social dish eaten around the family dinner table.[1]
See also
References
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- ↑ CIEE International Study Program in Seville, Spain - 1999 (student journal)
