Butifarra
Sus scrofa domesticus · Meat
Top 10 pairings
Butifarra (Catalan botifarra) is a Catalan fresh sausage, traditionally of coarsely ground pork and pork fat seasoned simply with salt and pepper and packed into a natural casing. Pale, plump and uncooked, the classic white botifarra is grilled or pan-fried until juicy and lightly browned — a cornerstone of Catalan cooking, the barbecue and the calçotada, and a staple of Spanish charcuterie across Catalonia, Valencia and the Balearic Islands.
Picking a good onedrag
Fresh and cold: rosy, taut, cleanOff: slimy, grey-green, sour or mouldy
Cold and soundEveryday bestThe label settles which of the family you have: "Keep Refrigerated" and a cook-before-eating line mark the raw one. Don't rinse it, that only splashes bacteria.
The label and the chillCold and sealed, the date now only days off
The mince through the casingDuller and darker in a sealed pack: it brightens on opening
Casing and surfaceTaut, a little juice in the pack, still clean to the finger
Smell at the endMild and meaty, the pepper quieter, nothing sharp