''Botifarra'' ( es, butifarra; french: boutifarre) is a type of

sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...

and one of the most important dishes of the

Catalan cuisine Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Northern Catalonia and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya '' comarques'' and which ...

. ''Botifarra'' is based on ancient recipes, either the

Roman Roman or Romans most often refers to: * Rome, the capital city of Italy * Ancient Rome, Roman civilization from 8th century BC to 5th century AD *Roman people, the people of ancient Rome *''Epistle to the Romans'', shortened to ''Romans'', a lett ...

sausage ''botulu'' or the ''lucanica'', made of raw pork and spices, with variants today in Italy and in the Portuguese and

Brazil Brazil ( pt, Brasil; ), officially the Federative Republic of Brazil (Portuguese: ), is the largest country in both South America and Latin America. At and with over 217 million people, Brazil is the world's fifth-largest country by area ...

ian ''linguiça''. In

Colombia Colombia (, ; ), officially the Republic of Colombia, is a country in South America with insular regions in North America—near Nicaragua's Caribbean coast—as well as in the Pacific Ocean. The Colombian mainland is bordered by the ...

, '' Butifarras Soledeñas'' are a popular tradition in

Soledad, Atlántico Soledad () is a municipality in the Colombian department of Atlántico, part of the metropolitan area of Barranquilla. It is 6th in population in Colombia and 3rd in the Caribbean region, after Barranquilla and Cartagena. It is also the city ...

Varieties

Some of the most representative types are: *Raw botifarra, ''botifarra vermella'', ''butifarra roja'', ''butifarra cruda'', ''botifarra crua'', or ''roget''. It is also known as ''llonganissa'' or ''longaniza'' in many places of the Eastern Spain. This botifarra is usually grilled or barbecued. *Black botifarra, ''butifarra negra'' or ''negret'', containing boiled pork blood in the mixture. *''Botifarra catalana'', large botifarra similar to cooked ham; it may contain

truffles A truffle is the fruiting body of a subterranean ascomycete fungus, predominantly one of the many species of the genus ''Tuber''. In addition to ''Tuber'', many other genera of fungi are classified as truffles including '' Geopora'', '' Pe ...

. *''Botifarra d'ou'' or ''butifarra de huevo'' (literally "botifarra with egg"), containing egg in the mixture, typical to be eaten on Fat Thursday, ''dijous gras''. *White botifarra, ''botifarra blanca'' or ''blanquet''. Its main ingredient is lean meat (''carne magra''). It does not contain any blood in its mixture. *''Boutifarra de arroz'' (literally "botifarra of rice"), contains boiled

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

together with meat and spices. *''Obispo'' (meaning "bishop") and ''bull'', as well as ''bisbot negre'' and ''bull negre'', are thick blood botifarra varieties made with different sections of

tripe Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep. Types of tripe Beef tripe Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's ...

. Both ''obispo'' and black botifarra are versions of

black pudding , type = , course = , place_of_origin = Great Britain and Ireland , region =England, Ireland, Scotland , associated_cuisine = United Kingdom and Ireland , creator = , year = , mintime = , maxtime = , served = Hot, occasionally ...

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 i carn d'olla Escudella i carn d'olla, or shorter escudella, (; lit. "bowl") is a traditional Catalan and Valencian meat and vegetable stew and soup. Francesc Eiximenis wrote in the 14th century that it was eaten every day by Catalan people.''Totes les sope ...

'', a traditional dish made by boiling vegetables and meat; as well as in the Catalan way of cooking

fava bean ''Vicia faba'', commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Var ...

s. Grilled botifarra served with

white beans The navy bean, haricot, pearl haricot bean, Boston bean, white pea bean, or pea bean is a variety of the common bean ('' Phaseolus vulgaris'') native to the Americas, where it was first domesticated. It is a dry white bean that is smaller than ...

( ca, botifarra amb seques 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

, butifarra is a dried, shorter, almost round version of the sausage eaten with ''

bollo Bollo is a bun, popular in Latin America, made from corn, yuca or potato. Variations are eaten in Colombian cuisine, Cuban cuisine ( Tamal de maíz solamente ) and Panamanian cuisine. Corn and yuca bollos are an indigenous food of the Caribbe ...

'' of

yuca ''Manihot esculenta'', commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated ...

and lime juice. In

Argentina Argentina (), officially the Argentine Republic ( es, link=no, República Argentina), is a country in the southern half of South America. Argentina covers an area of , making it the List of South American countries by area, second-largest ...

and

Uruguay Uruguay (; ), officially the Oriental Republic of Uruguay ( es, República Oriental del Uruguay), is a country in South America. It shares borders with Argentina to its west and southwest and Brazil to its north and northeast; while bordering ...

, 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 Paraguay (; ), officially the Republic of Paraguay ( es, República del Paraguay, links=no; gn, Tavakuairetã Paraguái, links=si), is a landlocked country in South America. It is bordered by Argentina to the south and southwest, Brazil to t ...

, ''butifarra'' is a finely minced fatty

chorizo Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, ...

that is commonly prepared in

asado ' () is the technique and the social event of having or attending a barbecue in various South American countries, especially Argentina, Chile, Paraguay and Uruguay where it is also a traditional event. An ''asado'' usually consists of beef, por ...

. ''Butifarra'' is popular in El Salvador, also known to be found in

Bolivia , image_flag = Bandera de Bolivia (Estado).svg , flag_alt = Horizontal tricolor (red, yellow, and green from top to bottom) with the coat of arms of Bolivia in the center , flag_alt2 = 7 × 7 square p ...

and

Mexico Mexico (Spanish language, Spanish: México), officially the United Mexican States, is a List of sovereign states, country in the southern portion of North America. It is borders of Mexico, bordered to the north by the United States; to the so ...

. 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.

Other uses of the term

Peruvian cuisine Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population, including the Inca, and cuisines brought by immigrants from Europe (Spanish cuisine, Italian cuisine); Asia (Japanese cuisine an ...

, the word ''butifarra'' is used for a particular kind of ham sandwich. The Peruvian is prepared with ''jamon del país'', which is a regional type of ham, and not a botifarra at all.

References

{{sausage Catalan cuisine Catalan symbols Colombian cuisine Spanish sausages Paraguayan cuisine Argentine cuisine Uruguayan cuisine Cuisine of Ibiza Sausage dishes

Varieties

Dishes with botifarra

In Latin America

Other uses of the term

See also

References