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White botifarra de Perol

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We make our white botifarra de perol following Josep’s recipe. It can be eaten in sandwiches or open and grilled. Due to its composition, its flavour is more intense than the normal white botifarra.

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Elaboration

We make our white botifarra de perol following Josep’s recipe, the fourth generation of the family:

  • We use bacon, trimmings and pork jaws, as well as cheeks, snout and other tasty meats of this great animal.
  • We carry out the first cooking of these meats.
  • We chop it all and mix it with the spices to achieve for the paste to be well blended.
  • 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 can be eaten in sandwiches or hot grilled. Due to its recipe, it is tastier than the normal white botifarra, you will notice the pepper and the crunchy meats

How we make this product

Ingredients for the botifarra de perol:

  • Pork (belly, trimmings, jaws, cheek and snout).
  • Salt.
  • Pepper.
  • Secret spices.

Additional information

WeightN/A
Allergens

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Formato

1kg, 200gr

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