Sausages
Catalan Sausage
Botifarra
Catalonia, Spain
A Catalan fresh sausage with many varieties, including botifarra negra (blood) and botifarra de ceba (with onion), often grilled and served with white beans.
Original eatfuls sticker artwork
What it is
A closer look at Catalan Sausage.
A Catalan fresh sausage with many varieties, including botifarra negra (blood) and botifarra de ceba (with onion), often grilled and served with white beans.
What to look for
Know it when you find it.
Fresh, high-quality pork, good seasoning, and the classic pairing with mongetes (white beans).
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Catalan Sausage.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Northern Portugal, Portugal
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Amsterdam, Netherlands
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Cured beef sausage associated with Amsterdam, traditionally sliced thin for bread and sandwiches.
Normandy, France
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Smoked sausage from Normandy with a coarse texture and strong flavor.
France
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Galicia, Spain
Galician Androlla Sausage
Androlla
A traditional Galician semi-dry sausage made from pork spare ribs, skins, garlic, oregano, and pimenton, smoked and dried, then cooked before eating.
Appenzell, Switzerland
Appenzeller Siedwurst
Protected pale Appenzeller boiling sausage is bought as a sausage and poached before eating.
Latvia
Blood Sausage
Asinsdesa
Sausage made with pig blood, barley groats, speck and onions, a traditional Christmas and winter food.