It is made from pig’s blood and fat, with some meat occasionally added.
It can be sliced and fried, then added to dishes. It can be eaten cold as well.
A white version is made as well, in Catalonia and the Balearic islands, in which no blood is used. Instead, the sausages are made from lean pork and fat stuffed into pigs intestines for sausage casing.
There is also a version of Boutifar made in North Africa. It, too, uses pig’s blood and fat, with some meat occasionally added. It is made to be about 3 1/4 inches (8 cm) thick. It can be eaten cold or fried.
Also spelled “Boutifarra.”