Friday, April 6, 2007
Blood Sausage: Botifarra Negra
© All Rights Reserved
More on Catalan sausages. The most common products are the white sausage (botifarra blanca) which requires only meager meat, the blood sausage (botifarra negra) with fat and blood and fuet, a thin, cured dry sausage. Blood botifarras are later boiled, fried or grilled and served for lunch accompanied by salad, pork meat and red wine. I have to thank people from Vallverd d'Urgell, Lleida who gently allowed me to take pictures, witness the poor pig slaughter or matanza and invited me for a succulent lunch.
architecture (159) modernisme (77) art nouveau (70) people (46) sculpture (46) animals (40) las ramblas (38) barri gotic (33) sagrada familia (30) dancers (28) amusement park (27) beach (27) human statue (26) landscape (25) tibidabo (25) barcelona sculptures (23) barcelona streets (22) mosaic (22) güell (21) montjuic (21) sant pau (21) living statue (20) la boqueria market (18) lamp (18) costa brava (17) Catalan traditions (16) domenech i montaner (16) maremagnum (16) classic (14) graffiti (12) la pedrera (12) stained glass (11) portrait (10)