White Botifarra with Ham

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We prepare our white botifarra with ham (La “Serranita”) following the original recipe from great-great-grandfather Esteban, although this time, we have adjusted it following a suggestion from uncle Luis. The best pork meat with the reserva cured ham.



We prepare our white botifarra with ham (La “Serranita”) following the original recipe from great-great-grandfather Esteban, slightly reformulated following a suggestion from uncle Luis:

  • We use pork belly and jaws, we add reserva cured ham as a topping.
  • We mince all the meat and the ham cut small, we mix it with salt, pepper and its secret spices.
  • 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.

It is excellent for sandwiches and as an aperitif.

How we make this product

Ingredients for white botifarra with ham:

  • Pork (pork belly and jaws).
  • Reserva cured ham.
  • Salt.
  • Pepper.
  • Secret spices.

Additional information


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1kg, 200gr

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