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Examples

  • But for homegrown foodies, the key to Catalan cuisine can be found several steps down the evolutionary ladder — in the form of simple, local, earthy sausage, called botifarra .

    Catalonia

  • " Fresh " botifarra is made with coarsely ground lean pork and seasoned with salt and black pepper.

    Catalonia

  • Mr. Rovira, who runs the farmstead with his four brothers, has supplied botifarra to some of the star establishments of the Catalan food world, including Barcelona ' s Vila Viniteca, a gourmet delicatessen and wine shop, and El Celler de Can Roca, Girona ' s 3-star Michelin restaurant, as celebrated in Spain as Mr. Adri à ' s El Bulli.

    Catalonia

  • Mr. Rovira identifies four important variations of botifarra.

    Catalonia

  • The best place to find botifarra in all its variations is La Botifarreria de Santa Maria, next to Barcelona ' s best-known gothic church, Santa Maria del Mar.

    Catalonia

  • Some makers of botifarra negra, he explains, follow the Spanish lead and use garlic, cumin and oregano to flavor their sausages — but not Mr. Rovira.

    Catalonia

  • Mr. Franco, who also considers himself a practitioner of Catalan " Mar i Muntanya, " updates botifarra negra by adding duck tongues.

    Catalonia

  • Fresh botifarra is closely associated with one of the region ' s signature dishes, botifarra amb mongetes or amb seques , comprised of grilled or pan-fried sausage, served with white beans and aioli, and suitable for anything from a hearty breakfast to a late-night snack.

    Catalonia

  • They even sell a botifarra flavored with chocolate.

    Catalonia

  • For many local chefs, botifarra is a symbol of Catalan cuisine ' s reliance on seasonal recipes and local ingredients.

    Catalonia

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