Raw botifarra 'sausage' format
We make our raw botifarra sausage format in the following way:
- We chop the trimmings and pork belly, and mix it all with salt and pepper.
- We mix it slowly and in vacuum, without hurry, with care and making sure the paste is not lumpy, it has to be mixed well, yet not too much as the paste reheats and spoils. It must be bounded and homogeneous.
- We stuff it into natural lamb’s tripe size 22-44.
- We tie it by hand with a cotton string. And we now have the raw sausage ready.
The sausage is ideal to make with noodles or tomato or in a sandwich.
Packaging and delivery
Product available in trays with a protected atmosphere, 1.5 kilos per tray. Casa Noguera serves this product packed in a tray that guarantees the conservation, flavour and maximum quality to the point of sale.
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.