Raw botifarra 'tirallonga' format

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

• We chop the boneless pork shoulder and belly, mix it with salt and a good pepper.
• We mix it slowly and in vacuum,without hurry, with care and making sure the paste is not lumpy, the paste has to be mixed well, yet not too much as the paste reheats and spoils. It must be well bounded and homogeneous.
• We stuff it into natural pig’s tripesize 32-34.
  We tie it by hand with a cotton string. And we now have the 1m-long raw tirallonga botifarra.

We use this botifarra format to make different flavours, adding Roquefort or mushrooms or garlic shoots or artichokes, etc. Ask us if you want to know more.

The raw tirallonga format botifarra is ideal to cook on the grill.