Raw botifarra
It is the quintessential pork sausage of Catalan pork butchers, destined for fresh marketing. Traditionally, it was one of the first products of the slaughter of pork, which was immediately consumed or preserved candied in tupines.
It is a raw sausage that is made with the noblest meats of pork: shoulder or thigh meat and bacon, salads with salt and black pepper. It is stuffed in a pork casing, tied and ready for marketing.
It is an emblematic product of our country and becomes the protagonist of typical dishes of Catalan gastronomy, such as sausage with beans, cocas de recapte, grilled, sparracada with mushrooms ...
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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 fresh in all delicatessens and cansaladeries in Catalonia.
Attributes and nutritional properties
Made from pork meat and fat, it is an energy food, rich in proteins of high biological value and B vitamins. Within a varied and balanced diet, its weekly consumption is totally recommended.
