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.
Some of the most representative types are:
- Raw botifarra, botifarra vermella or botifarra crua, or roget. It is also known as llonganissa in many places of the Catalan cultural area. This botifarra is usuallly grilled or barbecued.
- Black botifarra, botifarra negra or negret.
- Botifarra catalana, large botifarra similar to cooked ham; it may contain truffles.
- Botifarra d'ou, containing egg in the mixture.
- White botifarra, botifarra blanca or blanquet. Its main ingredient is fat-less meat (carn magra). It does not contain any blood in its mixture.
- Rice botifarra, botifarra de arroz, contains boiled rice together with meat and spices.
- Bisbe (meaning "bishop") and bull, as well as bisbot negre' and bull negre, are thick blood botifarra varieties made with different sections of tripe. 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 Escudella i carn d'olla, a traditional dish made by boiling vegetables and meat, as well as in the Catalan way of cooking fava beans.
In Latin America
In South America a shorter, almost round version of the sausage is known as Spanish: butifarra. It is a speciality in Colombia in the town of Soledad and also in Barranquilla. Butifarra is a very popular dish eaten with bollo of yuca and lime juice.
Butifarra is also very popular in Paraguay and in El Salvador. The city of Cojutepeque is very famous for embutidos, especially butifarras. In Perú the word butifarra is used for a different preparation.
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