The people of Alava also say txitxikis al picadillo of marinated meat to make chorizos and fried along the way. Por Castilla jijas, también chichas, chichos, zorza, moraga, prueba, adobu. In my Alistana land they call it jijos and in its elaboration they apply the rule of 22: for each kilo of minced meat with some fat, 22 grams of paprika and 22 grams of salt are joined. Crushed garlic, oregano or other herbs at discretion. Before making the sausages in the slaughter always try the jijos.
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