THE BASQUE REGION KNOWN FOR SOME OF SPAIN’S FINEST COOKING NOT SURPRISINGLY PRODUCES THE COUNTRY’S MOST FLAVORFUL SAUSAGES. CHISTORRA LONG SKINNY PORK LINKS THAT MINGLE A DEEP SMOKINESS WITH PLENTY OF GARLIC REALLY PACK A FLAVOR PUNCH. BASQUES EAT THESE FOR BREAKFAST WITH EGGS OR WIMPLY WITH STURDY COUNTRY BREAD.
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