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, Butifarras Soledeñas

Botifarra (Catalan pronunciation: [butiˈfarə]; Spanish: butifarra; French: 'boutifarre') 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.

In Colombia, Butifarras Soledeñas are a popular tradition in Soledad, Atlántico.

Varieties

Some of the most representative types are:

Dishes with botifarra

Usually white botifarra and black botifarra do not 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 butifarra. It is a speciality in Colombia in the town of Soledad and also in Barranquilla. Butifarra is a dish eaten with bollo of yuca and lime juice.[2]

Butifarra is also very popular in Paraguay and in El Salvador. In Perú the word butifarra is used for a different preparation.

In Peru, it is a proper sandwich cuisine, prepared based on a special preparation of pork, this soup has its origins in the Spanish cuisine.[3]

See also

References

  1. ↑ Mestre cansalader Archived May 25, 2011, at the Wayback Machine.
  2. ↑ La butifarra con sabor soledeño
  3. ↑ http://recetasdecomidaperuana.org/butifarra-limena.html
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