Botifarra (; ; ) is a type of sausage and one of the most important dishes of the Catalan cuisine.
Botifarra is based on ancient recipes, either the Ancient Rome sausage botulu or the lucanica, made of raw pork and spices, with variants today in Italy and in the Portuguese and Brazilian linguiça.
In Colombia, butifarras soledeñas are a popular tradition in Soledad, Atlántico.
Varieties
Some of the most representative types are:
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Raw botifarra, botifarra vermella, botifarra crua, or roget. It is also known as llonganissa in many places of the Eastern Spain. This botifarra is usually grilled or barbecued.
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Black botifarra, botifarra negra or negret, containing boiled pork blood in the mixture
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Botifarra catalana, large botifarra similar to cooked ham. It may contain Truffle.
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Botifarra d'ou (), containing egg in the mixture, typically eaten on Fat Thursday (dijous gras)
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White botifarra, botifarra blanca or blanquet. Its main ingredient is lean meat ( carn magra). It does not contain any blood in its mixture.
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Botifarra d'arròs (), containing boiled rice together with meat and spices
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Bisbe (meaning 'bishop') and bull, as well as bisbot negre and bull negre, are thick blood botifarra varieties made with different sections of tripe.
[ Mestre cansalader ] Both bisbe and black botifarra are versions of black pudding.
Dishes with botifarra
Usually white
botifarra and black
botifarra do not need to be cooked, but they are sometimes boiled as an ingredient of
Escudella, a traditional dish made by boiling vegetables and meat; as well as in the Catalan way of cooking
Vicia faba.
Grilled botifarra served with Navy bean ( or botifarra amb mongetes) is a typical Catalan dish.
In Latin America
In South America cooked
botifarra of many types are known as
butifarra. In the coast of
Colombia,
butifarra is a dried, shorter, almost round version of the sausage eaten with
bollo of
Cassava and lime juice.
[ La butifarra con sabor soledeño ] In
Argentina and
Uruguay,
butifarra is a very fatty, tender and whitish sausage much more like a cased pate, rioplatense
butifarra is made with finely minced pork fat and meat that is cased in a soft
sausage casing and boiled. In
Paraguay,
butifarra is a finely minced fatty
chorizo that is commonly prepared in
asado.
Butifarra is popular in El Salvador, also known to be found in Bolivia and Mexico.
In Tabasco, Mexico, la butifarra
Other uses of the term
In
Peruvian cuisine, the word
butifarra is used for a particular kind of ham sandwich. The Peruvian butifarra sandwich is prepared with
jamon del país, which is a regional type of
ham, and not a
botifarra at all.
See also
