El boron looks a lot like the blood sausage. However, both have important differences. Will you be able to distinguish them? Discover the traditions around this sweet sausage and Cantabrian.
What is the borono?
It is a typical dish of the Cantabrian municipality of Liebana. However, you can also find it in the east of Asturias and in the north of Palencia. Like many others, it arose centuries ago to take advantage of what was left of the pig in slaughter. Its appearance is quite similar to that of blood sausage. They also share ingredients. Blood, onion y some spices (like parsley and oregano and paprika) come together in it. What changes is that the borono is not stuffed into any pork tripe or has rice.
So ... how do you do it? Why isn't it black pudding? The first step is to knead the blood together with cornmeal and wheat. This process ends once you get a consistent dough. According to another version you must also add wood bread in crumbs. You will see how small slightly elliptical balls form after two hours of rest. These incorporate some of pork fat inside. You may find it fascinating that Cantabrians know this fat, in a traditional way, as "soul."
After that, it is time to cook them, like the blood sausages, for a few minutes until they are just right. To make matters worse, their makers cook them in the same water than the other sausage.
How to eat it?
Its peculiar name comes from a Celtic word, according to the RAE: «harrow«. It means corn. From this follows the main idea of the true blur. This may have a minimal part of wheat flour. However, the leading role corresponds to Maíz. Where there is usually variation is in the matter of pork fat. It is common to find towns (such as Cabuérniga or Los Tojos) in which it is replaced by miel. Without a doubt, a remarkable change. Have you ever tasted such a sausage sweet?
If you want to experiment with sweets and sausages this can be a great opportunity. Borono is usually eaten fried, sprinkled with sugar or accompanied by fried apple. It is also easy to find with mashed potatoes. In Liébana his thing is to taste it with fried "repinalda" apple. We are referring to a native variety of the town that is not suitable for cider. It is usually used for frying or for table apples. The borono, for its part, was a breakfast typical for a long time accompanied by milk and sugar.
The leaves
El boron it was also enjoyed in the leaves. What are the leafless?, you will ask yourself. As you well know, in small towns there is not much to do. This is the reason why a few people met in a house to defoliate. They removed the leaves from the ear of the next harvest during the fall, traditional gatherings held in autumn. Every day it was done at a neighbor's house. This should treat his guests with a good snack.
The borones prepared with the blood of the last slaughter they were never lacking. This was the payment with which he thanked those who attended his house for their work. As they defoliated they caught up on the town news and gossip.
Curiosities of the term
If you are from the Basque Country, more specifically from Bilbao, this term will sound like another connotation. It used to be used to designate people from the town whose customs clashed with those of the city. Could amount to "Hick" or "hick." Today it is still used to refer to someone with little insight or who does things in a too basic way. The borono itself is a very tailored.
Be that as it may, we invite you to discover on your own this curious Cantabrian sausage full of tradition. Would you have it for breakfast with milk and sugar? Although the comparisons are odious, we are sure that you will not be able to resist the temptation. How much does it look like blood sausage?
