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Botifarra (Catalan pronunciation: [butiˈfarə]) is a type of sausage and one of the most important dishes of the Catalan cuisine.
It 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).
Grilled botifarra vermella
- 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.[1]
Botifarra and white beans (botifarra amb seques) is a typical Catalan dish. A few pieces of botifarra are one of the main ingredients of the traditional Catalan Escudella i carn d'olla, a basic dish made by boiling vegetables and meat.
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.
Botifarra is best known on the Caribbean coast of Colombia in a town called Soledad inhabited by Spaniards. Botifarra is a very popular dish eaten there with bollo de yuca and lime juice.
Botifarra is also very popular in Paraguay.