Mitjans botifarra negra is a black pudding style sausage made from an original recipe by Catalan family business since 1910. At Mitjans they use pork belly and fresh pig’s blood, all mixed with salt, pepper and aromatic spices. The sausage mix is stuffed into a natural pig’s casing and tied up by hand with a cotton string. Once stuffed, the botifarra sausage is poached at 90ºC for 45 minutes. The result is an excellent smooth, melt in the mouth black botifarra sausage without any pork rind, this prevents it from having a rubbery texture. Botifarra negra can be grilled as part of a BBQ or served in a stew alongside some white botifarra sausage. Due to it's high iron content, botifarra negra is ideal for sportsmen and students.
Visit Product Page
