Butifarra

Butifarra is a traditional category of pork sausages associated with Catalan cuisine, originating in Catalonia, Spain, and widely used in Catalan-speaking regions. The term refers to fresh and cured sausages made from minced pork and fat, seasoned with salt, pepper, garlic, and sometimes herbs or spices. The meat is typically stuffed into natural casings and sold fresh or in dried or semi-cured forms.

The two best-known varieties are butifarra blanca and butifarra negra. Butifarra blanca, or white sausage, is usually fresh and pale, prepared without blood, and seasoned with salt, pepper, garlic, and sometimes parsley or other aromatics. It is commonly grilled or fried and eaten as a main component of meals. Butifarra negra, or black sausage, includes pig blood and other pork ingredients, yielding a darker, richer product that is cooked before serving. Both varieties are cooked by grilling, frying, or boiling and are frequently enjoyed with communal sides such as beans or vegetables.

Regional use is broad within Catalan-speaking areas, including Catalonia, Valencia, the Balearic Islands, and Andorra, with local variations in spice blends, casing size, and curing methods. A well-known dish is butifarra amb mongetes, which pairs butifarra with white beans. In many markets and restaurants, butifarra is enjoyed at barbecues, family meals, and celebrations, often accompanied by crusty bread and olive oil.

Production ranges from traditional artisanal butchers to modern commercial manufacturers. Fresh butifarra is common in markets and butcher shops, while cured or semi-cured versions are also available in some regions. See also related sausages such as fuet, morcilla, and other regional pork products.