Pringás is a delicious meaty combination of chicken, beef, pork and chorizo that’s slow-cooked for hours until it forms a spread that’s perfect on toast any time of the day.

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves 4

By Matt Tebbutt
From Saturday Kitchen


For the pringas

  • 200g/7oz pork fat or lardo
  • 1 onion, quartered
  • 3 celery sticks, chopped
  • 1 carrot, peeled and chopped
  • 2 bay leaves
  • pinch saffron
  • 1 tsp white peppercorns
  • 200g/7oz beef brisket
  • 200g/7oz pork belly
  • 200g/7oz cooking chorizo, cut into large pieces
  • 200g/7oz morcilla sausage, cut into large pieces
  • 3 boneless and skinless chicken thighs, cut into large pieces
  • 1 piece bone marrow (about 100–150g/3½–5½oz), cleaned
  • 2 tsp hot smoked paprika
  • 2 tsp sweet smoked paprika
  • salt and freshly ground black pepper

For the griddled sourdough

  • 2 slices sourdough
  • 2 tbsp olive oil
  • 1 garlic clove, peeled and left whole
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