Botifarra de corder o 'botifarra de Mondongo’ (shepherd’s ‘botifarra’)

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Botifarra de corder o 'botifarra de Mondongo’ (shepherd’s ‘botifarra’)

Also known as ‘botifarra de Mondongo' o ‘botifarra de corder' is a sausage traditionally made in farmhouses in Tarragona to use up all the parts of a slaughtered lamb.

  • Botifarra de corder o 'botifarra de Mondongo’ (shepherd’s ‘botifarra’)
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Distinctive:
    • Produce
    • Produce

It is a blood sausage which contains meat and other seasoning such as salt and pepper. Highly unique, this is an example of the myriad products that would be made following the slaughter of a beast in farms in Tarragona. Usually homemade.

Category: Sausages.
Characteristic of: Alt Camp, Baix Camp, Baix Ebre, Montsià, Priorat, Ribera d'Ebre, Tarragonès, Terra Alta
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Complementary information:

It is sold in just a few charcuteries in Tarragona region.

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Territories known for this
    • Catalunya
    • Catalunya
    • Catalunya
    • Alt Camp, Baix Camp, Baix Ebre, Montsià, Priorat, Ribera d'Ebre, Tarragonès, Terra Alta
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