Boutifar is a Spanish blood sausage (aka black pudding) made in eastern parts of Spain, Catalonia and the Levante regions. 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…
Spanish Sausages
Caña de Lomo
Caña de Lomo are cured pork loin sausages made from Iberian pigs. [1] The sausages are relatively dark red, with white streaks of fat, and with a typical weight between 31 to 35 oz (900g to 1 kg.) To make them, salt and flavourings such as garlic, oregano, lemon and paprika are mixed together and…
Morcilla
Morcilla is a generic name for a range of blood sausages made throughout Spain, as well as in some Spanish speaking countries in Latin America. Morcilla tends to be a very dark red, almost black sausage made in links, with a shiny, crisp casing. There are smoked and unsmoked versions. The base ingredients are lungs,…
Sobrasada Sausages
Sobrasada sausages are made in Mallorca, Spain. They are dark red on their outsides. Inside, they are reddish-orange with fat marbling, and a smooth but loose texture. There are two versions: Sobrasada de Mallorca de cerdo negro (made only from Majorcan black Balearic pigs); Sobrasada de Mallorca (made from any pig.) The sausages come in…