Botifarra
Botifarra ( Butifarra in Castilian ) is a Catalan sausage specialty that is particularly popular and widespread in its country of origin, Catalonia . Different variants of the sausage are also common in the Balearic Islands, Valencia, southern France and Murcia.
It is a fresh pork sausage suitable for frying or cooking, enriched with garlic, salt and pepper, but rarely with other spices. The Botifarra are not air-dried as also spread Xoriços .
Fresh sausages
The uncooked sausages contain a high proportion of lean meat, often even fillet meat. The added bacon is less than half of the meat. There are variations with mushroom filling and sausages sweetened with honey from the Girona area .
Boiled sausage
The most common are the white and black sausages, the latter containing pig blood. The sausages are enriched with liver, tongue, pine nuts, onions or truffles. Garlic and parsley are used as spices.
preparation
In Catalonia, this type of sausage is often served with bean dishes in different variations (depending on the seasoning and added content).
