Cured Meats
Subcategories
Words
botifarra negra
A traditional Catalan black blood sausage, made with pork blood, pork meat, and spices.
llonganissa
A traditional Catalan cured pork sausage, typically seasoned with paprika and herbs.
botifarró
A traditional Catalan fresh pork sausage, typically seasoned with garlic, paprika, and black pepper.
sobrassada
A traditional Spanish cured sausage made from ground pork, paprika, and spices, originating from the Balearic Islands.