#botifarra

Happy Dijous Llarder! One of the typical products to eat on Thursday of Carnival week in Catalonia is botifarra pork sausage.

Botifarra (Catalan pork sausage) with white beans is one of the most iconic dishes of Catalan cuisine. It has historically been a simple dish, affordable by the lower classes and eaten both by farmers in the countryside and the working class in cities. For this reason, eating it was so widespread that, added to the fact that it's delicious, it has come to be considered Catalonia's national dish. It's usually eaten with allioli sauce (typical Catalan sauce made mainly of garlic and olive oil).

Nowadays, it’s still as beloved as always and often eaten in botifarrades (large meetings of people, often as part of a festivity, to cook and eat botifarres together).

Variations: instead of white beans, in autumn the botifarra can be served with the mushroom called bloody milk cap (rovelló in Catalan). Nowadays, many restaurants will also offer to change the beans for potato fries, especially for children.

A simple and delicious very common food in Catalonia: toasted bread with tomato rubbed on it, a drizzle of olive oil, a pinch of salt, and topped with a charcuterie meat or cheese of your choosing. In this case, a piece of botifarra (a Catalan pork sausage).

A piece of coca de recapte (flat cake with smoked eggplant and sweet bellpeppers) with botifarra (a typical sausage from Catalonia). This coca is a common Catalan food especially typical of the Southern and Western areas of Catalonia.