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Raw botifarra 'sausage' format

It is the traditional botifarra, yet stuffed into thin lamb’s tripe and in the shape of a sausage. It is ideal to cook quickly because it is smaller. It can be fried in the pan, on the griddle or grilled.

Not available for online sale.

Contact us if you want more information.

Elaboration

We make our raw botifarra sausage format in the following way:

  • We chop the trimmings and pork belly, and mix it all with salt and pepper.
  • We mix it slowly and in vacuum, without hurry, with care and making sure the paste is not lumpy, it has to be mixed well, yet not too much as the paste reheats and spoils. It must be bounded and homogeneous.
  • We stuff it into natural lamb’s tripe size 22-44.
  • We tie it by hand with a cotton string. And we now have the raw sausage ready.

The sausage is ideal to make with noodles or tomato or in a sandwich.

How we make this product

Ingredients for the raw sausage:

  • Pork (trimmings and pork belly).
  • Salt.
  • Pepper.

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