The complete directory
3 foods match this view. Search local names, narrow the map, or follow a category.
Andorra
Secallona
Traditional Andorran cured sausage; one of the most typical Andorran cured meats; made by local producers like Els Escaubells and Cal Jordi; dry-cured pork sausage with a distinctive flavor from the Pyrenean air; served on cheese and charcuterie boards; found at bordes and restaurants; the cured sausage of Andorra;.
Andorra
Fresh pork sausage seasoned with salt and pepper, grilled at Andorran barbecue gatherings.
Catalonia, Spain
Botifarra
A Catalan fresh sausage with many varieties, including botifarra negra (blood) and botifarra de ceba (with onion), often grilled and served with white beans.