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Salgot butifarra negra is a black pudding style sausage made from an original recipe by Catalan family business since 1910.<\/p>\n
At Salgot they use pork belly and fresh pig\u2019s blood, all mixed with salt, pepper and aromatic spices. The sausage mix is stuffed into a natural pig\u2019s casing and tied up by hand with a cotton string. Once stuffed, the butifarra sausage is poached at 90\u00baC for 45 minutes.<\/p>\n
The result is an excellent smooth, melt in the mouth black butifarra sausage without any pork rind, this prevents it from having a rubbery texture.<\/p>\n
Butifarra negra can be grilled as part of a BBQ or served in a stew alongside some white butifarra sausage.<\/p>\n
Due to it\u2019s high iron content, butifarra negra is ideal for sportsmen and students.<\/p>\n
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