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{{Short description|Catalan sausage dish}}
{{about||the card game|Botifarra (card game)|the [[obscene gesture]]|Bras d'honneur}}
{{For multi|the card game|Botifarra (card game)|the [[obscene gesture]]|Bras d'honneur}}
{{redirect|Butifarra|the sandwich|Butifarra (sandwich)}}
{{Italics title}}
[[File:Grilled sausages.jpg|thumb|Grilled ''botifarra vermella'']]
[[File:Grilled sausages.jpg|thumb|Grilled ''botifarra vermella'']]
[[File:Butifarra blanca.jpg|thumb|White botifarra]]
[[File:Butifarra blanca.jpg|thumb|White ''botifarra'']]
[[File:Butifarra negra.jpg|thumb|Black botifarra]]
[[File:Butifarra negra.jpg|thumb|Black ''botifarra'']]
[[File:Barranquilla_Butifarras.jpg|thumb|Barranquilla Butifarras, [[Butifarras Soledeñas]]]]
[[File:Barranquilla_Butifarras.jpg|thumb|Barranquilla ''butifarras'', ''[[Butifarra Soledeñas|butifarras soledeñas]]'']]
'''''Botifarra''''' ({{IPA-ca|butiˈfarə}}; {{lang-es|butifarra}}; {{lang-fr|boutifarre}}) is a type of [[sausage]] and one of the most important dishes of the [[Catalan cuisine]].
'''''Botifarra''''' ({{langx|es|butifarra}}; {{langx|fr|boutifarre}}) is a type of [[sausage]] and one of the most important dishes of the [[Catalan cuisine]].


''Botifarra'' is based on ancient recipes, either the [[Roman times|Roman]] sausage ''botulu'' or the ''lucanica'', made of raw pork and spices, with variants today in Italy and in the [[Portuguese language|Portuguese]] and [[Brazil]]ian ''linguiça''.{{Citation needed|date=March 2012}}
''Botifarra'' is based on ancient recipes, either the [[Ancient Rome|Roman]] sausage ''botulu'' or the ''lucanica'', made of raw pork and spices, with variants today in Italy and in the Portuguese and Brazilian ''linguiça''.{{Citation needed|date=March 2012}}


In [[Colombia]], ''[[Butifarras Soledeñas]]'' are a popular tradition in [[Soledad, Atlántico]].
In [[Colombia]], ''[[Butifarra Soledeñas|butifarras soledeñas]]'' are a popular tradition in [[Soledad, Atlántico]].


==Varieties==
==Varieties==
Some of the most representative types are:
Some of the most representative types are:
*Raw botifarra, ''botifarra vermella'' or ''botifarra crua'', or ''roget''. It is also known as ''llonganissa'' in many places of the [[Catalan countries|Catalan cultural area]]. This botifarra is usually grilled or barbecued.
* Raw ''botifarra'', ''botifarra vermella'', ''butifarra roja'', ''butifarra cruda'', ''botifarra crua'', or ''roget''. It is also known as ''llonganissa'' or ''longaniza'' in many places of the [[Levante, Spain|Eastern Spain]]. This ''botifarra'' is usually grilled or barbecued.
*Black botifarra, ''botifarra negra'' or ''negret'', containing boiled pork blood in the mixture.
* Black ''botifarra'', ''butifarra negra'' or ''negret'', containing boiled [[Blood as food|pork blood]] in the mixture
*''Botifarra catalana'', large botifarra similar to cooked ham; it may contain [[truffles]].
* ''Botifarra catalana'', large ''botifarra'' similar to cooked ham. It may contain [[Truffle|truffles]].
*''Botifarra d'ou'' (literally "botifarra with egg"), containing egg in the mixture, typical to be eaten on [[Fat Thursday]], ''dijous gras''.
* ''Botifarra d'ou'' or ''butifarra de huevo'' ({{literally|''botifarra'' with egg}}), containing egg in the mixture, typical to be eaten on [[Fat Thursday]] (dijous gras)
*White botifarra, ''botifarra blanca'' or ''blanquet''. Its main ingredient is fat-less meat (''carn magra''). It does not contain any blood in its mixture.
* White ''botifarra'', ''botifarra blanca'' or ''blanquet''. Its main ingredient is lean meat (''carne magra''). It does not contain any blood in its mixture.
*''Botifarra d'arròs'' (literally "botifarra of rice"), contains boiled [[rice]] together with meat and spices.
* ''Botifarra d'arròs'' ({{literally|''botifarra'' of rice}}), containing boiled [[rice]] together with meat and spices<ref>{{cite web |url=https://terresdelebre.travel/que-fer/gastronomia-i-enoturisme/productes-de-qualitat/botifarra-darros-o-baldana-darros |title=Botifarra d'arròs O Baldana d'arròs - Terres de l'Ebre
|website=terresdelebre.travel |access-date=30 January 2024}}</ref>
*''Bisbe'' (meaning "bishop") and ''bull'', as well as ''bisbot negre''' and ''bull negre'', are thick blood botifarra varieties made with different sections of tripe.<ref>[http://www.tv3.cat/connexions/convidatcansalader.htm Mestre cansalader] {{webarchive |url=https://web.archive.org/web/20110525193141/http://www.tv3.cat/connexions/convidatcansalader.htm |date=May 25, 2011 }}</ref> Both ''bisbe'' and black botifarra are versions of [[black pudding]].
* ''Obispo'' (meaning 'bishop') and ''bull'', as well as ''bisbot negre'' and ''bull negre'', are thick blood ''botifarra'' varieties made with different sections of [[tripe]].<ref>[http://www.tv3.cat/connexions/convidatcansalader.htm Mestre cansalader] {{webarchive |url=https://web.archive.org/web/20110525193141/http://www.tv3.cat/connexions/convidatcansalader.htm |date=May 25, 2011 }}</ref> Both ''obispo'' and black ''botifarra'' are versions of [[black pudding]].


==Dishes with botifarra==
==Dishes with ''botifarra''==
Usually white botifarra and black botifarra do not need to be cooked, but they are sometimes boiled as an ingredient ''[[Escudella i carn d'olla]]'', a traditional dish made by boiling vegetables and meat, as well as in the Catalan way of cooking [[fava bean]]s.
Usually white ''botifarra'' and black ''botifarra'' do not need to be cooked, but they are sometimes boiled as an ingredient of ''[[Escudella|escudella i carn d'olla]]'', a traditional dish made by boiling vegetables and meat; as well as in the Catalan way of cooking [[Vicia faba|fava beans]].


Grilled botifarra served with [[white beans]] ({{lang-ca|botifarra amb seques}} or ''botifarra amb mongetes'') is a typical Catalan dish.
Grilled ''botifarra'' served with [[Navy bean|white beans]] ({{langx|ca|botifarra amb seques}} or ''botifarra amb mongetes'') is a typical Catalan dish.


==In Latin America==
==In Latin America==
In South America cooked botifarra of many types are known as ''butifarra''. In [[Colombia]] in the town of [[Soledad, Atlántico|Soledad]] and also in [[Barranquilla]], butifarra is a dryed, shorter, almost round version of the sausage eaten with ''[[bollo]]'' of [[Cassava|yuca]] and [[lime juice]].<ref>[http://barranquilla.vive.in/restaurantes/barranquilla/articulos_rest_barranquil/septiembre2008/ARTICULO-WEB-NOTA_INTERIOR_VIVEIN-4627412.html La butifarra con sabor soledeño] {{webarchive|url=https://web.archive.org/web/20111209040905/http://barranquilla.vive.in/restaurantes/barranquilla/articulos_rest_barranquil/septiembre2008/ARTICULO-WEB-NOTA_INTERIOR_VIVEIN-4627412.html |date=2011-12-09 }}</ref> In [[Argentina]] and [[Uruguay]], butifarra a is a very fatty, tender and whitish sausage much more like a cased pate, rioplatense butifarra is made with finely minced pork fat and meat that is cased in a soft [[sausage case]] and boiled. In [[Paraguay]], ''butifarra'' is a finely minced fatty [[chorizo]] that is commonly prepared in [[asado]].
In South America cooked ''botifarra'' of many types are known as ''butifarra''. In the coast of [[Colombia]], ''butifarra'' is a dried, shorter, almost round version of the sausage eaten with ''[[bollo]]'' of [[Cassava|yuca]] and [[Lime (fruit)#Uses|lime juice]].<ref>[http://barranquilla.vive.in/restaurantes/barranquilla/articulos_rest_barranquil/septiembre2008/ARTICULO-WEB-NOTA_INTERIOR_VIVEIN-4627412.html La butifarra con sabor soledeño] {{webarchive|url=https://web.archive.org/web/20111209040905/http://barranquilla.vive.in/restaurantes/barranquilla/articulos_rest_barranquil/septiembre2008/ARTICULO-WEB-NOTA_INTERIOR_VIVEIN-4627412.html |date=2011-12-09 }}</ref> In [[Argentina]] and [[Uruguay]], ''butifarra'' is a very fatty, tender and whitish sausage much more like a cased pate, rioplatense ''butifarra'' is made with finely minced pork fat and meat that is cased in a soft [[sausage casing]] and boiled. In [[Paraguay]], ''butifarra'' is a finely minced fatty [[chorizo]] that is commonly prepared in [[asado]].


''Butifarra'' is popular in El Salvador, also known to be found in [[Bolivia]] and [[Mexico]].
''Butifarra'' is popular in El Salvador, also known to be found in [[Bolivia]] and [[Mexico]].

In Tabasco, Mexico, ''la butifarra'' is a short sausage that is very popular with street vendors, made of seasoned mixed ground beef and pork, deep-fried and usually served with a stack of halved tortillas on each side.<ref>{{Cite web|url=https://tabasco.gob.mx/butifarra|title = Butifarra &#124; Portal Tabasco}}</ref><ref>https://www.facebook.com/IdentidadesMex/posts/4537677722964066 {{User-generated source|certain=yes|date=March 2022}}</ref>


===Other uses of the term===
===Other uses of the term===
The word ''butifarra'' In [[Perú]], is used for a sandwich not related with any sausage at all, it is prepared with ''jamon del país'', a regional type of [[ham]] and not a botifarra.<ref>{{cite web|url=http://recetasdecomidaperuana.org/butifarra-limena.html|title=Butifarra Limeña - Recetas de Comida Peruana|date=25 March 2013|website=Recetasdeconidaperuana.org|accessdate=8 October 2018}}</ref>
In [[Peruvian cuisine]], the word ''butifarra'' is used for a particular kind of ham sandwich. The Peruvian [[butifarra (sandwich)|butifarra]] sandwich is prepared with ''jamon del país'', which is a regional type of [[ham]], and not a ''botifarra'' at all.<ref>{{cite web|url=http://recetasdecomidaperuana.org/butifarra-limena.html|title=Butifarra Limeña - Recetas de Comida Peruana|date=25 March 2013|website=Recetasdeconidaperuana.org|access-date=8 October 2018}}</ref>


==See also==
==See also==
⚫
{{Commons category-inline|Botifarres}}
{{Portal|Food}}
* [[List of sausages]]
* [[List of sausages]]
* {{portal-inline|Food}}


==References==
==References==
{{Reflist}}
{{Reflist}}


{{Sausage}}
⚫
{{Commons category|Botifarres}}

{{sausage}}


[[Category:Catalan cuisine]]
[[Category:Catalan cuisine]]
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[[Category:Cuisine of Ibiza]]
[[Category:Cuisine of Ibiza]]
[[Category:Sausage dishes]]
[[Category:Sausage dishes]]


{{meat-stub}}

Latest revision as of 17:55, 22 October 2024

For the card game, see Botifarra (card game). For the obscene gesture, see Bras d'honneur.
"Butifarra" redirects here. For the sandwich, see Butifarra (sandwich).

Grilled botifarra vermella
White botifarra
Black botifarra
Barranquilla butifarras, butifarras soledeñas

Botifarra (Spanish: butifarra; French: boutifarre) is a type of sausage and one of the most important dishes of the Catalan cuisine.

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.[citation needed]

In Colombia, butifarras soledeñas are a popular tradition in Soledad, Atlántico.

Varieties

[edit]

Some of the most representative types are:

  • Raw botifarra, botifarra vermella, butifarra roja, butifarra cruda, botifarra crua, or roget. It is also known as llonganissa or longaniza in many places of the Eastern Spain. This botifarra is usually grilled or barbecued.
  • Black botifarra, butifarra negra or negret, containing boiled pork blood in the mixture
  • Botifarra catalana, large botifarra similar to cooked ham. It may contain truffles.
  • Botifarra d'ou or butifarra de huevo (lit. 'botifarra with egg'), containing egg in the mixture, typical to be eaten on Fat Thursday (dijous gras)
  • White botifarra, botifarra blanca or blanquet. Its main ingredient is lean meat (carne magra). It does not contain any blood in its mixture.
  • Botifarra d'arròs (lit. 'botifarra of rice'), containing boiled rice together with meat and spices[1]
  • Obispo (meaning 'bishop') and bull, as well as bisbot negre and bull negre, are thick blood botifarra varieties made with different sections of tripe.[2] Both obispo and black botifarra are versions of black pudding.

Dishes with botifarra

[edit]

Usually white botifarra and black botifarra do not need to be cooked, but they are sometimes boiled as an ingredient of escudella i carn d'olla, a traditional dish made by boiling vegetables and meat; as well as in the Catalan way of cooking fava beans.

Grilled botifarra served with white beans (Catalan: botifarra amb seques or botifarra amb mongetes) is a typical Catalan dish.

In Latin America

[edit]

In South America cooked botifarra of many types are known as butifarra. In the coast of Colombia, butifarra is a dried, shorter, almost round version of the sausage eaten with bollo of yuca and lime juice.[3] In Argentina and Uruguay, butifarra is a very fatty, tender and whitish sausage much more like a cased pate, rioplatense butifarra is made with finely minced pork fat and meat that is cased in a soft sausage casing and boiled. In Paraguay, butifarra is a finely minced fatty chorizo that is commonly prepared in asado.

Butifarra is popular in El Salvador, also known to be found in Bolivia and Mexico.

In Tabasco, Mexico, la butifarra is a short sausage that is very popular with street vendors, made of seasoned mixed ground beef and pork, deep-fried and usually served with a stack of halved tortillas on each side.[4][5]

Other uses of the term

[edit]

In Peruvian cuisine, the word butifarra is used for a particular kind of ham sandwich. The Peruvian butifarra sandwich is prepared with jamon del país, which is a regional type of ham, and not a botifarra at all.[6]

See also

[edit]

Media related to Botifarres at Wikimedia Commons

References

[edit]
  1. ^ "Botifarra d'arròs O Baldana d'arròs - Terres de l'Ebre". terresdelebre.travel. Retrieved 30 January 2024.
  2. ^ Mestre cansalader Archived May 25, 2011, at the Wayback Machine
  3. ^ La butifarra con sabor soledeño Archived 2011-12-09 at the Wayback Machine
  4. ^ "Butifarra | Portal Tabasco".
  5. ^ https://www.facebook.com/IdentidadesMex/posts/4537677722964066 [user-generated source]
  6. ^ "Butifarra Limeña - Recetas de Comida Peruana". Recetasdeconidaperuana.org. 25 March 2013. Retrieved 8 October 2018.
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