Traditional Blood Botifarra

From: 3,75

We use the best pork meat and the fresh blood from this animal. You can eat it in a sandwich, grilled or use it to make a stew. As it is rich in iron, it is ideal for sportsmen and students!



We make our blood botifarra from an original recipe reformulated by Josep, the fifth generation of Casa Noguera:

  • We will use the belly, jaws and fresh pig’s blood, all mixed with salt, pepper and aromatic spices.
  • We stuff it into natural pig’s tripeand tie it by hand with a cotton string.
  • When stuffed, we place the blood botifarra in a cauldron full of stock which we cook at 90º.
  • The result is an excellent blood botifarra sausage without any pork rind, this prevents it from having a rubber texture, we only add the pork.

It can be eaten in sandwiches or grilledand is ideal to make a stew along with the white botifarra.

Due to its high iron content it is ideal for sportsmen and students.

How we make this product

Ingredients for the blood botifarra:

  • Pig’s meat (belly, jaws and fresh blood).
  • Salt.
  • White pepper.
  • Aromatic spices.

Additional information


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1kg, 200gr

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