Salgot butifarra negra is a black pudding-style sausage, crafted from an original recipe by a Catalan family business since 1910. The sausage is made using pork belly and fresh pig’s blood, seasoned with salt, pepper, and aromatic spices. The sausage mixture is then stuffed into a natural pig’s casing and poached at 90ºC for 45 minutes. This results in a smooth, melt-in-the-mouth black butifarra sausage without any pork rind, preventing a rubbery texture. Butifarra negra can be grilled as part of a BBQ or served in a stew alongside some white butifarra sausage. Due to its high iron content, it is ideal for sportsmen and students. Enjoy the rich, savory flavor of this authentic Catalan delicacy.
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