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{{Short description|Catalan sausage dish}}
{{For multi|the card game|Botifarra (card game)|the [[obscene gesture]]|Bras d'honneur}}
{{redirect|Butifarra|the sandwich|Butifarra (sandwich)}}
{{Italics title}}
[[File:Grilled sausages.jpg|thumb|Grilled ''botifarra vermella'']]
[[File:Butifarra blanca.jpg|thumb|White ''botifarra'']]
[[File:Butifarra negra.jpg|thumb|Black ''botifarra'']]
[[File:Barranquilla_Butifarras.jpg|thumb|Barranquilla ''butifarras'', ''[[Butifarra Soledeñas|butifarras soledeñas]]'']]
'''''Botifarra''''' ({{langx|ca|botifarra}}; {{langx|es|butifarra}}; {{langx|fr|boutifarre}}) is a type of [[sausage]] and one of the most important dishes of the [[Catalan cuisine]].

''Botifarra'' is based on ancient recipes, either the [[Ancient Rome|Roman]] sausage ''botulu'' or the ''[[lucanica]]'', made of raw pork and spices, with variants today in Italy and in the Portuguese and Brazilian ''[[linguiça]]''.{{Citation needed|date=March 2012}}

In [[Colombia]], ''[[Butifarra Soledeñas|butifarras soledeñas]]'' are a popular tradition in [[Soledad, Atlántico]].

==Varieties==
Some of the most representative types are:
* Raw ''botifarra'', ''botifarra vermella'', ''botifarra crua'', or ''roget''. It is also known as ''llonganissa'' in many places of the [[Levante, Spain|Eastern Spain]]. This ''botifarra'' is usually grilled or barbecued.
* Black ''botifarra'', ''botifarra negra'' or ''negret'', containing boiled [[Blood as food|pork blood]] in the mixture
* ''Botifarra catalana'', large ''botifarra'' similar to cooked ham. It may contain [[Truffle|truffles]].
* ''Botifarra d'ou'' ({{literally|''botifarra'' with egg}}), containing egg in the mixture, typically eaten on [[Fat Thursday]] (dijous gras)
* White ''botifarra'', ''botifarra blanca'' or ''blanquet''. Its main ingredient is lean meat (''carn magra''). It does not contain any blood in its mixture.
* ''Botifarra d'arròs'' ({{literally|''botifarra'' of rice}}), containing boiled [[rice]] together with meat and spices<ref>{{cite web |url=https://terresdelebre.travel/que-fer/gastronomia-i-enoturisme/productes-de-qualitat/botifarra-darros-o-baldana-darros |title=Botifarra d'arròs O Baldana d'arròs - Terres de l'Ebre
|website=terresdelebre.travel |access-date=30 January 2024}}</ref>
* ''Bisbe'' (meaning 'bishop') and ''bull'', as well as ''bisbot negre'' and ''bull negre'', are thick blood ''botifarra'' varieties made with different sections of [[tripe]].<ref>[http://www.tv3.cat/connexions/convidatcansalader.htm Mestre cansalader] {{webarchive |url=https://web.archive.org/web/20110525193141/http://www.tv3.cat/connexions/convidatcansalader.htm |date=May 25, 2011 }}</ref> Both ''bisbe'' and black ''botifarra'' are versions of [[black pudding]].

==Dishes with ''botifarra''==
Usually white ''botifarra'' and black ''botifarra'' do not need to be cooked, but they are sometimes boiled as an ingredient of ''[[Escudella|escudella i carn d'olla]]'', a traditional dish made by boiling vegetables and meat; as well as in the Catalan way of cooking [[Vicia faba|fava beans]].

Grilled ''botifarra'' served with [[Navy bean|white beans]] ({{langx|ca|botifarra amb seques}} or ''botifarra amb mongetes'') is a typical Catalan dish.

==In Latin America==
In South America cooked ''botifarra'' of many types are known as ''butifarra''. In the coast of [[Colombia]], ''butifarra'' is a dried, shorter, almost round version of the sausage eaten with ''[[bollo]]'' of [[Cassava|yuca]] and [[Lime (fruit)#Uses|lime juice]].<ref>[http://barranquilla.vive.in/restaurantes/barranquilla/articulos_rest_barranquil/septiembre2008/ARTICULO-WEB-NOTA_INTERIOR_VIVEIN-4627412.html La butifarra con sabor soledeño] {{webarchive|url=https://web.archive.org/web/20111209040905/http://barranquilla.vive.in/restaurantes/barranquilla/articulos_rest_barranquil/septiembre2008/ARTICULO-WEB-NOTA_INTERIOR_VIVEIN-4627412.html |date=2011-12-09 }}</ref> In [[Argentina]] and [[Uruguay]], ''butifarra'' is a very fatty, tender and whitish sausage much more like a cased pate, rioplatense ''butifarra'' is made with finely minced pork fat and meat that is cased in a soft [[sausage casing]] and boiled. In [[Paraguay]], ''butifarra'' is a finely minced fatty [[chorizo]] that is commonly prepared in [[asado]].

''Butifarra'' is popular in El Salvador, also known to be found in [[Bolivia]] and [[Mexico]].

In Tabasco, Mexico, ''la butifarra'' is a short sausage that is very popular with street vendors, made of seasoned mixed ground beef and pork, deep-fried and usually served with a stack of halved tortillas on each side.<ref>{{Cite web|url=https://tabasco.gob.mx/butifarra|title = Butifarra &#124; Portal Tabasco}}</ref><ref>https://www.facebook.com/IdentidadesMex/posts/4537677722964066 {{User-generated source|certain=yes|date=March 2022}}</ref>

===Other uses of the term===
In [[Peruvian cuisine]], the word ''butifarra'' is used for a particular kind of ham sandwich. The Peruvian [[butifarra (sandwich)|butifarra]] sandwich is prepared with ''jamon del país'', which is a regional type of [[ham]], and not a ''botifarra'' at all.<ref>{{cite web|url=http://recetasdecomidaperuana.org/butifarra-limena.html|title=Butifarra Limeña - Recetas de Comida Peruana|date=25 March 2013|website=Recetasdeconidaperuana.org|access-date=8 October 2018}}</ref>

==See also==
{{Commons category-inline|Botifarres}}
{{Portal|Food}}
* [[List of sausages]]

==References==
{{Reflist}}

{{Sausage}}

[[Category:Catalan cuisine]]
[[Category:Catalan symbols]]
[[Category:Colombian cuisine]]
[[Category:Spanish sausages]]
[[Category:Paraguayan cuisine]]
[[Category:Argentine cuisine]]
[[Category:Uruguayan cuisine]]
[[Category:Cuisine of Ibiza]]
[[Category:Sausage dishes]]