Raw botifarra 'tirallonga' format
We make our raw botifarra in tirallonga format in the following way:
- We chop the boneless pork shoulder and belly, mix it with salt and a good pepper.
- We mix it slowly and in vacuum, without hurry, with care and making sure the paste is not lumpy, the paste has to be mixed well, yet not too much as the paste reheats and spoils. It must be well bounded and homogeneous.
- We stuff it into natural pig’s tripe size 32-34.
We tie it by hand with a cotton string. And we now have the 1m-long raw tirallonga botifarra.
We use this botifarra format to make different flavours, adding Roquefort or mushrooms or garlic shoots or artichokes, etc. Ask us if you want to know more.
The raw tirallonga format botifarra is ideal to cook on the grill.
Packaging and delivery
Product available in trays with a protected atmosphere, 1 metre 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
If you love good delicatessen products and you want this Casa Noguera product, you will find it in the best delis. Give us your details and we will tell you which is the nearest to you.
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.