butifarra

/boo-tee-FAH-rah/
[Catalan] plural butifarras

A fat, white, pork sausage from Catalonia, seasoned with garlic, white wine and spices including cinnamon, nutmeg, fennel seeds, sometimes cumin and cloves. First boiled and then air-dried, it is generally eaten cold, though it may also be gently cooked, often with beans, and is less spicy than many other Spanish sausages. There are also black butifarrones.

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