Charcuterie: Catalan Botifarra
In Barcelona, the locals have a weisswurst — and blood sausage — of their own
When one is discussing Catalan charcuterie, it’s virtually impossible to leave out botifarra, the staple sausage of Barcelona and its nearby villages in Spain’s coastal Catalonia region.
The recipe for botifarra is said to be as ancient as sausage making itself.
Locals are quick to point out that botifarra’s recipe originates from the ancient Roman sausage the Latin word for which is botulus. (Botulus’ black, blood-filled version is known as lucanica.)
A spiced pork sausage, botifarra can be white or black, and you can buy it raw or cooked from almost every supermarket and self-respecting butcher shop.
White botifarra is blood-free and lightly seasoned with sea salt, white pepper, nutmeg, and sometimes marjoram. Bought raw, it’s typically grilled or pan-fried and served with white beans (Botifarra amb Mongetes). You’ll find the pre-cooked version in a Catalan meat and vegetable stew called Escudella i Carn d’Olla, and very often on charcuterie boards.
