Butifarra

Traditional and popular sausage in Catalonia and other communities of Spain. It is made from minced pork, usually from the shoulder or loin, which is seasoned with spices such as black pepper, nutmeg and aniseed. The mixture is stuffed into natural pork casings and then cooked or cured. There are different varieties, such as white, black (with pig’s blood) and egg. It can be consumed sliced, grilled or cooked, and is used in a wide range of dishes, from tapas to stews.