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

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

, ''

Butifarras Soledeñas ''Botifarra'' ( es, butifarra; french: boutifarre) is a type of sausage and one of the most important dishes of the Catalan cuisine. ''Botifarra'' is based on ancient recipes, either the Roman times, Roman sausage ''botulu'' or the ''lucanica ...

'' are a popular tradition in Soledad, Atlántico.

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'', ''Peziza ...

. *''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 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. Both ''obispo'' 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 i carn d'olla'', 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. Variet ...

s. Grilled botifarra served with white beans ( 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'' of yuca and lime juice. 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 Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of col ...

and boiled. In Paraguay, ''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, or ...

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, po ...

. ''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. 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

In Peruvian cuisine, 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