Botifarra

Botifarra (Spanish: butifarra; French: boutifarre) is a type of sausage and one of the most important dishes of the Catalan cuisine.

Botifarra is based on ancient recipes, either the Roman sausage botulu or the lucanica, made of raw pork and spices, with variants today in Italy and in the Portuguese and Brazilian linguiça.

In the coast of Colombia, butifarra is a dried, shorter, almost round version of the sausage eaten with bollo of yuca and lime juice.

In Tabasco, Mexico, la butifarra is a short sausage that is very popular with street vendors, made of seasoned mixed ground beef and pork, deep-fried and usually served with a stack of halved tortillas on each side.

The Peruvian butifarra sandwich is prepared with jamon del país, which is a regional type of ham, and not a botifarra at all.