A Catalan sausage which is cured in sugar, flavoured with lemon and cinnamon. On the rare occasions when it is found it can be served either as an appetiser or as a dessert.

A black pudding (US: blood sausage) containing pig’s blood, pork belly, spices such as nutmeg, cinnamon and fennel seeds, and mint.

Small white pork sausages.

Ox or beef

In Catalonia this a dish of beef stewed with sweet, Rancio wine, butifarra and potatoes, occasionally with the addition of wild mushrooms.

A sauce of sweet pepper, garlic and white wine for snails or fish, sometimes served with potatoes.

A version of bouillabaisse, or fish stew, containing equal quantities of potato and fish.

"Gypsy's arm." A cake filled with cream, marmalade or chocolate custard, similar to a Swiss roll but thinner and longer. Beware - There is a version made with potato!

A purée of salt cod, potato and garlic usually served as an appetiser on croûtons.