Botifarra

Botifarra is a type of fresh sausage originating from Catalonia, Spain. It is made from raw pork and spices. Botifarra is one of the most important dishes in Catalan cuisine. There are many variations, differing mainly in their ingredients.

Variations:

• Botifarra crua: Raw botifarra, intended for grilling or cooking.
• Botifarra cuita: Cooked botifarra.
• Botifarra negra: Black botifarra, containing blood.
• Botifarra blanca: White botifarra, without blood.
• Botifarra d'ou: Egg botifarra, made with eggs. Typically eaten during Carnival.
• Botifarra dolça: Sweet botifarra, containing sugar or honey.
• Botifarra amb ceba: Botifarra with onion.
• Botifarra d'arròs: Botifarra with rice.
• Bisbe (Catalan Sausage): A specific type of large-sized botifarra, often containing offal.

Preparation and Consumption:

Botifarra can be grilled, fried, or boiled. It is often served with beans (fesols), bread with tomato (pa amb tomàquet), or as part of a heartier Catalan stew. Different varieties are associated with specific meals or times of year. The black botifarra, for example, is a common ingredient in escudella i carn d'olla, a traditional Catalan soup.