Egg botifarra with black chanterelle mushrooms

Egg botifarra with black chanterelle mushrooms

We make our egg botifarra with black chanterelle mushrooms in the following way:

  • We use pork belly and jaws, add a dozen free-range eggs per kilogram of meat and add salt, pepper and its secret spices.
  • We add delicious previously cooked black chanterelle mushrooms.
  • 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 tripe and 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.

The result is an excellent egg botifarra with black chanterelle mushrooms which thanks to its mild flavour makes it ideal for the youngest members of the family.

It is excellent for sandwiches or grilled.

Food information

Ingredients for the egg botifarra with black chanterelle mushrooms:

  • Pig's meat (belly, fat, jaws).
  • Free-range eggs.
  • Black chanterelle mushrooms.
  • Salt.
  • White pepper.
  • Spices.

Allergen information of the egg botifarra with black chanterelle mushrooms:

Packaging and delivery

Product available in trays with a protected atmosphere. Casa Noguera serves this product packed in a tray that guarantees the conservation, flavour and maximum quality to the point of sale.

Product available in individual pack or with 5 pieces vacuum-packed individually to ensure the conservation, flavour and quality.

We deliver this product to points of sale and catering businesses in Barcelona and the vicinity in 24h. For other locations, contact us and we will provide more specific information.

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