Pringá is a Spanish dish popular in Andalusia, which consists of roast beeforpork, cured sausages such as chorizo and morcilla, and beeforpork 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]
Pringá is usually part of other dishes, most often added to chickpea puchero, eaten either after the liquid is taken as soup, or with the liquid.
 | This meat-related article is a stub. You can help Wikipedia by expanding it. |
