Botifarra is a type of sausage and one of the most important dishes of the Catalan cuisine. Botifarra is prepared with roughly chopped lean pork and spiced with salt and black pepper. The flavor of this dish is tightly linked to the quality of meat used for its preparation.
Botifarra comes in different versions, some of the most representative 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 grilled and served with white beans is an emblematic Catalan dish (botifarra amb mongetes).
- 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 and bull, as well as Bisbot negre and bull negre, are thick blood botifarra varieties made with different sections of tripe.
Botifarra is usually served for lunch, being accompanied by various salads, pork meat and a glass of red wine.
Botifarra is based on ancient recipes, either the Roman sausage botulu or the lucanica, made of raw pork and spices, with variations in nowadays Italy and in the Portuguese and Brazilian linguiça. Botifarra is best known on the Caribbean coast of Colombia in a town called Soledad inhabited by Spaniards. There, Botifarra is a very popular dish eaten with bollo de yuca and lime juice. Botifarra is also very popular in Paraguay.
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Catalonia's Humble Culinary King, online.wsj.com
Blood Sausage: Botifarra Negra, www.barcelonaphotoblog.com