SALCHICHA CATALANA
The Product
Salchicha Catalana, or Botifarra Catalana, is a popular, soft Catalan pork sausage, often fresh or lightly cooked, made from minced pork (lean cuts, fat, jowl) seasoned simply with salt, pepper, and sometimes spices like nutmeg, green pepper, or a hint of liquor, served sliced as tapas, in sandwiches, or cooked in stews. It's known for its tender texture, pale pink color, and savory, mild flavor, differing from cured sausages like chorizo.
Origin & Terroir
From Catalonia, where botifarra traditions date back to Roman times. Unlike most Spanish sausages, it contains no paprika, letting the pure pork flavor shine through.
How to Enjoy
Best enjoyed cooked - grill, pan-fry, or add to stews and bean dishes. Essential in traditional Catalan mongetes amb botifarra (beans with sausage). Pairs with Catalan wines.
Did You Know?
Botifarra is to Catalonia what chorizo is to the rest of Spain - the essential sausage. There are many varieties: white (blanca), black (negra), and even sweet versions with sugar and cinnamon.