Egg Botifarra with Black Chanterelle Mushrooms

From: 4,75

If there is an egg botifarra from which you can die of pleasure when tasting it, that is this one. Enjoy our egg botifarra with black chanterelles, in a sandwich or grilled.



We make our egg botifarra with black chanterelle mushrooms in the following way:

  • We use pork belly and jaws, add a dozen free-range eggs per kilogram of meat and add salt, pepper and its secret spices.
  • We add delicious previously cooked black chanterelle mushrooms.
  • We mix it all and we leave it to blend slowly, without hurries, with care and ensuring the resulting paste is well compacted.
  • We stuff it into natural pig’s tripeand tie it by hand with a cotton string.
  • When the sausage is formed, we place it in a cauldron full of stock, we will cook it at a high temperature to melt the fat as much as possible and achieve defatting and lightening the botifarra.

The result is an excellent egg botifarra with black chanterelle mushrooms which thanks to its mild flavour makes it ideal for the youngest members of the family.

It is excellent for sandwiches or grilled.

How we make this product

Ingredients for the egg botifarra with black chanterelle mushrooms:

  • Pig’s meat (belly, fat, jaws).
  • Free-range eggs.
  • Black chanterelle mushrooms.
  • Salt.
  • White pepper.
  • Spices.

Additional information


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1kg, 200gr

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