White bull
Technically it is a sausage very similar to Catalan Botifarra but the boil is thicker and stuffed in the large intestine of the pig. The bull blanc is the most popular and is also known by the names of 'white bishop', 'bufa', 'thick white sausage' and, in the Girona region, 'peltruc' or 'paltruc'.
It is a pork sausage made from the bladder, large intestine or stomach, stuffed with minced and pickled meat from the pig itself, with recipes that vary quite a lot depending on the producer, but where different types of meat and the little ones of the pork are always used.
The result is a beige sausage with a granular texture, with a mild taste very similar to that of white sausage. It is usually eaten with bread with tomato, in hors d'oeuvres or salads.
-
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 many charcuteries throughout Catalonia.
Attributes and nutritional properties
Made from meat, fat and pork offal, it is a very energetic food, rich in proteins of high biological value and B vitamins. Within a varied and balanced diet, occasional consumption is totally recommended.
