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{{More citations needed|date=March 2025}}
An '''androlla''' ({{IPA|gl|anˈdɾoɟɐ}}) is a [[Galicia (Spain)|Galician]] sausage.<ref name=":0">{{Cite web |title=Androlla {{!}} Traditional Cooked Sausage From Galicia {{!}} TasteAtlas |url=https://www.tasteatlas.com/androlla |access-date=2025-03-22 |website=[[TasteAtlas]]}}</ref> It is a type of [[embutido]] made from pork. It is similar to the [[botillo]] sausages of [[León (province)|León]].

It is a semi-dry traditional sausage made from pork and pork skin and flavored with garlic, oregano, white wine, and [[pimentón]] in natural casings.<ref name=":0" /> It is smoked and dried for two months after being made.<ref name=":0" />

It is prepared from the "cueras" (the end of a slab of [[bacon]]).  Cueras are well cleaned, without the skin; rib meat is added with portions of the [[diaphragm (anatomy)|diaphragm]] [[muscle]]s. It is eaten cooked and is often accompanied by "cachelos" (boiled potatoes).

In the regions of [[León (province)|León]] and [[Zamora (province)|Zamora]], the word "androlla" can refer to any kind of pork sausage.

Traditionally it is made from [[porco celta]] pigs, which are local to the area and free-roaming.<ref name=":0" />

==See also==
* [[Galician cuisine]]

==References==
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{{Sausage}}
{{Galician cuisine}}

[[Category:Spanish sausages]]

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