Botifarra (Spanish:butifarra;French:boutifarre) is a type ofsausage and one of the most important dishes of theCatalan cuisine.
Botifarra is based on ancient recipes, either theRoman sausagebotulu or thelucanica, made of raw pork and spices, with variants today in Italy and in the Portuguese and Brazilianlinguiça.[citation needed]
InColombia,butifarras soledeñas are a popular tradition inSoledad, Atlántico.
Some of the most representative types are:
Usually whitebotifarra and blackbotifarra do not need to be cooked, but they are sometimes boiled as an ingredient ofescudella i carn d'olla, a traditional dish made by boiling vegetables and meat; as well as in the Catalan way of cookingfava beans.
Grilledbotifarra served withwhite beans (Catalan:botifarra amb seques orbotifarra amb mongetes) is a typical Catalan dish.
In South America cookedbotifarra of many types are known asbutifarra. In the coast ofColombia,butifarra is a dried, shorter, almost round version of the sausage eaten withbollo ofyuca andlime juice.[3] InArgentina andUruguay,butifarra is a very fatty, tender and whitish sausage much more like a cased pate, rioplatensebutifarra is made with finely minced pork fat and meat that is cased in a softsausage casing and boiled. InParaguay,butifarra is a finely minced fattychorizo that is commonly prepared inasado.
Butifarra is popular in El Salvador, also known to be found inBolivia andMexico.
In Tabasco, Mexico,la butifarra is a short sausage that is very popular with street vendors, made of seasoned mixed ground beef and pork, deep-fried and usually served with a stack of halved tortillas on each side.[4][5]
InPeruvian cuisine, the wordbutifarra is used for a particular kind of ham sandwich. The Peruvianbutifarra sandwich is prepared withjamon del país, which is a regional type ofham, and not abotifarra at all.[6]
Media related toBotifarres at Wikimedia Commons
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| Grilled sausage | |||||
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