Achanchigorri cake (Spanish: torta de chanchigorri Basque: txantxigorri opila), also spelled txantxigorriorchalchigorri,[1] is a Spanish pastry, common in the cuisine of Navarre. These desserts have a rounded shape. They are traditionally made at the time of pig slaughter, and their main ingredients are fried pork, lard, bread dough and sugar.[2] They are usually served warm and are mainly marketed in the autumn months.
Chanchigorri cakes appear in the Baztán Trilogy by writer Dolores Redondo.
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