Truffled Catalan Botifarra

We make our Catalan botifarra with truffle following the original recipe of great-great uncle Rafael:

• We use pork shank meat, cut into dices with a knife.
• We marinate the meat with spices and keep it in the refrigerator for almost one week.
• We make a new paste adding liqueur and the truffle
• We stuff the paste into a natural tripe named pig ‘culana’ and wetie it by hand making a bow at the end of the piece from where it will hang.
• To cook the Catalan sausage we place it in a cauldron with the water just heated where it will stay for approximately 90 minutes at 80 ºC.
• When the heart of the piece reaches 72ºC it will be cooked, and we will remove it from the cauldron and start to cool it as quickly as possible.
• The following day we will place the Catalan sausage to dry to remove the excess water absorbed during the cooking.

The process is completely artisanal and this is how we achieve maintaining all the flavour of tradition.