Botillo is a dish of meat-stuffed pork intestine, it is a culinary specialty of El Bierzo, a county in the Spanish province of León. This type of embutido is a meat product made from different pieces left over from the butchering of a pig, including the ribs, tail, and bones with a little meat left on them. These are chopped; seasoned with salt, pepper, garlic, and other spices; stuffed in the cecum of the pig; and partly cured via smoking. It can also include the pig's tongue, shoulder blade, jaw, and backbone, but never exceeding 20% of the total volume. It is normally consumed cooked, covered with a sheet. Flavored with chorizo, the pig's ear and snout together with very tender cabbage makes a tasty and substantial stew.