Sausages
Butifarra Cubana
Butifarra
Cuba
Cuban pork sausage seasoned with garlic, vinegar, and spices, grilled and served as a snack or with bread.
Original eatfuls sticker artwork
What it is
A closer look at Butifarra Cubana.
Cuban pork sausage seasoned with garlic, vinegar, and spices, grilled and served as a snack or with bread.
What to look for
Know it when you find it.
A plump, reddish-brown sausage with a garlicky, tangy flavor and a juicy, coarse-textured interior.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Butifarra Cubana.
Cuba
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Northern Portugal, Portugal
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A Portuguese sausage made with bread, garlic, and poultry or game, originally a Jewish disguise.
Northern Portugal, Portugal
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Amsterdam, Netherlands
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Normandy, France
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France
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Galicia, Spain
Galician Androlla Sausage
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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.