Salgot butifarra negra is a black pudding style sausage made from an original recipe by Catalan family business since 1910. At Salgot 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 butifarra sausage is poached at 90ºC for 45 minutes. The result is an excellent smooth, melt in the mouth black butifarra sausage without any pork rind, this prevents it from having 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 it's high iron content, butifarra negra is ideal for sportsmen and students.
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