Estimated and dear friends of Paulina Kitchen! We hope they are very well. On this occasion we are going to internalize ourselves about butifarra , a very popular sausage in Catalonia and also throughout Spain.
The idea is to explore the world of pork butifarra, know its history, its composition, its variants, the recipes in which it is customary to eat and its differences with other products of the charcuterie. Everything so that they become experts butifarreros!
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About the butifarra
Butifarra or botifarra in Catalan is a traditional type of sausage that is commonly found in the cuisine of Catalonia . It is similar to other sausages or charcuterie products but has its own distinctive characteristics. It is made from chopped pork, which is seasoned with spices such as salt, pepper, nutmeg and sometimes garlic. Then this mixture of meat is embedded in a natural or artificial gut and cooks in the oven, grilled or boiled.
There are different varieties of pork butifarra , some of which may include additional ingredients such as onion, rice or herbs, which gives you different flavors and textures.
This product is a common component in many Catalan dishes, thanks to its versatility, as in the “Pa amb Tomàquet I Botifarra” ( on bread with tomato ), with a romesco sauce , or in other traditional dishes, such as the scalled
History of Pork Butifarra
The story of this sausage dates back to antiquity. The Romans, who dominated a large part of the Iberian Peninsula for centuries, introduced the charcarteria and the technique of stuffing meat in gut. This was an important starting point for the development of this pork sausage and other products in the region.
During the Middle Ages, in Catalonia and other European regions, sausages became a common practice. Local butchers and charceros began experimenting with ingredients and recipes to create unique varieties, including butifarra.
Where is the butifarra popular?
This pork sausage is widely appreciated in the Iberian Peninsula, particularly in Catalonia. Among the most popular varieties is the White Butifarra , which is the most traditional, with lean pork, bacon, pepper and nutmeg. It is characterized by its pale color and soft texture. The grilled is often cooking.
The other best known variety is black butifarra that is made with rice and pork blood, which gives it its characteristic dark color. It is a very tasty sausage and is used in many traditional Catalan dishes, such as "botifarra amb mongetes" (with beans).
However, its popularity extends beyond Spain and can be found in various variants in Latin American countries, such as in Peru, where it is known as " Creole butifarra ", or in Colombia, where it has similarities with the black pudding, due to its dark color.
What does this sausage contain?
- Pork: pork is the main ingredient of this sausage. Lean meat is generally used, such as pork palette, which is chopped or moved finely.
- Sal: salt is an essential ingredient to taste and help conservation.
- Pepper: ground black pepper is commonly used to season and give it a spicy touch.
- Nutzed: grated nutmeg is added to give flavor and aroma.
- Natural or artificial gut: seasoned meat is embedded in natural gut (pork intestine) or artificial gut, which can be cellulose or plastic. The gut is what gives it the characteristic shape. It can also include paprika, cinnamon and other aromatic herbs to give color and flavor.
Differences with black pudding and sausage
Often, terms and sausages are confused, so it is important to clarify the differences:
- While the butifarra is a soft and delicate pork sausage, the black pudding, in contrast, is done with blood, rice or onion, which gives it a distinctive flavor and a dark color.
- Also, sausage is a more seasoned and cured sausage than pork butifarra. It can vary in flavor and spices according to the region, and is consumed both fresh and dry.
How is the butifarra prepared?
The preparation of this Catalan sausage can vary according to the region and culinary preferences. Generally, the pork mixture and spices in pork guts or artificial wraps are embedded. Then, it is customary to cook the grill or baked. The cooked butifarra is often served in slices, while the fresh is ideal for grilled.
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Butifarra recipes
- Grilled: simply cut it into slices and let it go until it is golden and crispy on the outside. It can be served with garrisons such as potatoes, roasted onions or peppers.
- With green beans : grill is cooking and served with boiled and seasoned green beans with garlic, olive oil and parsley.
- In pickle: it is cooked in a stack of vinegar, olive oil, herbs and spices, which gives it a delicious taste and an acidic touch.
- With spinach: a healthy and delicious recipe that combines butifarra with spinach sauteed in garlic and olive oil.
- With egg: It is cut into slices and cooked in a pan with beaten eggs, creating a perfect tortilla for breakfast or lunch.
- In Cook : It is usual to incorporate it into a cooked or stew, such as the classic Catalan Escudella .
