Egg botifarra

We make our egg botifarra following the original recipe of great-grandmother Ramona:

  • 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 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 which is considered the best in the world, its mild flavour makes it ideal for the youngest members of the family.

It is excellent for sandwiches or grilled.

Food information

Ingredients for 1.5 kg of egg botifarra:

  • 1kg of pork (belly, fat, jaws).
  • 12 free-range eggs.
  • 28gr of salt.
  • 3gr of white pepper.
  • 1gr spices.

Allergens information of the egg botifarra:

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.

Request more information about this product

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If you are a delicatessen dealer or a restaurant owner and you want to offer your customers cured meats with the traditional flavour again, offer them the best quality, contact us! We will attend you personally and provide information about our products.

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