Butifarra: white, black, egg and of perol

Every week we elaborate a range of cooked products for different moments and dishes.

Black butifarra: ideal for cooking with beans or for eating it warm on a bread toast. 

Butifarra of perol: to be eaten warm together with white beans or on a bread toast.

White butifarra: a product with a typical  stewpot smell, ideal for consumption at room temperature.

Egg butifarra: it's a white butifarra to which egg has been added. 

Catalana and truffled Catalana: is a cooked salchichon prepared following a traditional recipe. It's delicious in sandwiches with a good bread.