White botifarra
Also called "cueta", it is one of the most popular cooked pork sausages, appreciated for its mild flavor.
To make the botifarra blanca, the ash and hearts are baked, and when they are already cooked they are crushed together with the remaining belly tips and a little fatty bacon. It is seasoned with salt and pepper. It is stuffed with the pork's casing or thin skin, tied in the form of a ring and made to bake in the boiler. It is usually presented in pieces 20 to 30 cm long and takes on a beige-grayish color.
-
Productes de la terra
Meat and sausages
Territory
- Alt Camp
- Alt Empordà
- Alt Penedès
- Alt Urgell
- Alta Ribagorça
- Anoia
- Bages
- Baix Camp
- Baix Ebre
- Baix Empordà
- Baix Llobregat
- Baix Penedès
- Barcelonès
- Berguedà
- Cerdanya
- Conca de Barberà
- Garraf
- Garrotxa
- Gironès
- Les Garrigues
- Maresme
- Moianès
- Montsià
- Noguera
- Osona
- Pallars
- Pallars Sobirà
- Pla d'Urgell
- Pla de l'Estany
- Priorat
- Ribera d'Ebre
- Ripollès
- Segarra
- Segrià
- Selva
- Solsonès
- Tarragonès
- Terra Alta
- Urgell
- Val d'Aran
- Vallès Occidental
- Vallès Oriental
Labels
Season calendar
- GEN
- Feb
- Sea
- Apr
- Never
- JUN
- JUL
- AUG
- THIRST
- OCT
- nov
- From
Complementary information
It is sold in almost all delicatessens in the country. There are handmade ones, which are sold in the shops of sausage makers, or industrial ones, which can be found in all kinds of food retailers.
Attributes and nutritional properties
Made from meat, fat and small pigs, it is a very energetic food, rich in proteins of high biological value and vitamins of group B. Because it contains the heart of pork, it also becomes an excellent source of vitamin B12 and iron. Within a varied and balanced diet, its occasional consumption is totally recommended.
