Botifarra de perol (pork sausage cooked in the pot)

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Botifarra de perol (pork sausage cooked in the pot)

Also known as ‘botifarra de parracs' (‘rag' sausage), this is a cooked pork sausage (the ‘perol' being the pot in which it is made), typical in the Girona region and the Maresme.

  • Botifarra de perol (pork sausage cooked in the pot)
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Distinctive:
    • Produce
    • Produce

It is made with meat from the head and shoulder, bacon rind, suet, offal, salt, black pepper and blood, all cooked together. It can either be eaten immediately or left to dry like the secallona sausage, giving it a slightly stronger taste.

Category: Sausages.
Characteristic of: All of CataloniaCatalunya
Complementary information:

It is sold in some charcuteries around Catalonia, specially in those close to the production area.

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