Traditional White Botifarra

We make our white botifarra following the original recipe of great-great-grandfather Esteban:

• We use pork belly and jaws, we mix all our meat very small and we add 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.

Our white botifarra is considered the finest of all the white botifarras and is ideal for the youngest members of the family.

That is maybe why our white botifarra was awarded a gold star at the Great Taste Awards 2016.

It is excellent for sandwiches, grilled or to make a good stew.