Botifarra

For the card game, see Botifarra (card game).

For the obscene gesture, see Bras d'honneur.

Grilled botifarra vermella

White botifarra

Black botifarra

Barranquilla Butifarras

Botifarra (Catalan pronunciation: [butiˈfarə]) 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 sausage botulu or the lucanica, made of raw pork and spices, with variants today in Italy and in the Portuguese and Brazilian linguiça.^{[citation needed]}

Varieties

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 don't 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.

Grilled botifarra served with white beans (Catalan: botifarra amb seques or botifarra amb mongetes) is a typical Catalan dish.

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 de yuca, a cassava bun, and lime juice.

Butifarra is also very popular in Paraguay and in El Salvador. The city of Cojutepeque es very famous for embutidos, especially butifarras. In Perú the word butifarra is used for a different preparation.

External links

• Recipe in English of Catalan botifarra vermella
• Botifarra