Butifarra de Perol

Cooked sausage that brings out the best of our workshop, made in a traditional way, with a soft texture on the palate. The origin of its name is part of the production process: a first mixture of the meat, in whole pieces, is cooked in the pan or boiler; Once cooked, it is cut and mixed with the base of the white butifarra, stuffed into natural pork tripe and cooked again.
Different parts of the pig are used in its preparation: head, dewlap, belly, salt and spices.

• Preservatives and colorants free
• Gluten free
• Dairy free

Remove from the packaging and thaw for 20 minutes before consuming.

Recommended recipes:

• Sautéed vegetables and mushrooms with butifarra
• Masked potato of butifarra de perol with crunchy ham
• Chickpeas with three butifarras (raw, perol and black)