Proteins

Butifarra Sausage

Fresh white pork sausage from Spain and Latin America, grilled or fried.

Butifarra is a fresh pork sausage seasoned with garlic, pepper, and regional spices, found across Spain (Catalonia) and parts of Latin America. The Spanish version is mild and grilled with white beans, while Peruvian butifarra refers to a cured, spiced pork served in sandwiches. It is generally cooked from raw and prized for its clean pork flavor.

Butifarra is a fresh, uncooked pork sausage originating from Catalonia that has become a staple across Spain and Latin America. Unlike its cured cousin chorizo, butifarra is always sold raw and must be cooked before serving—the name itself derives from the Catalan 'bufra,' meaning puffing or blowing, a reference to how the casing swells over heat. The sausage is typically made from a blend of lean pork and pork fat (20–30% fat by weight), stuffed into natural pork intestine casings. Its seasoning is deliberately restrained: salt, black pepper, and nutmeg form the backbone, with some regional varieties adding garlic, cinnamon, or paprika. This mild flavor profile makes butifarra extraordinarily versatile—it absorbs surrounding flavors in stews while providing rich, juicy texture. In Catalonia, butifarra is as fundamental to the table as bread, appearing at festivals, in simple bocadillos, and alongside the legendary calcotada grilled onion celebration. Latin American varieties, particularly Colombian butifarra criolla, bring garlic, cumin, and achiote into the mix, adapting the sausage to local palates while retaining its essential character as a fresh, fat-rich pork link that demands cooking.

Measured in: g
Storage: Fridge

Types & varieties

Butifarra blanca

The classic white Catalan sausage; fresh and mildly seasoned with salt, pepper, and nutmeg; most common variety in Spain

Butifarra negra

Blood sausage version with pork blood added, producing a dark color and iron-rich, earthy flavor; similar to morcilla or black pudding

Butifarra catalana

Standard commercial variety; similar to butifarra blanca but may include garlic and sometimes paprika; the everyday table sausage

Butifarra socarrada

Specifically grilled until charred and caramelized; a Catalonia specialty often associated with calcotada festivals

Butifarra criolla

Latin American variety, especially Colombian; seasoned with garlic, cumin, and sometimes achiote; often grilled or fried alongside arepa

Butifarra gallega

Galician style with a distinct seasoning profile; often used in traditional cocido stews

Butifarra de hígado

Variety with added pork liver for a richer, more intense flavor; found in some Spanish regions

Common uses

Grilled whole over charcoal or wood fire as a main coursePan-fried whole or in slices until browned and cooked throughAdded to stews and cocidos in the last 15–20 minutes of cookingServed with white beans or chickpeas as a classic tapa or main dish (butifarra con alubias)Tucked into crusty bread as a sandwich (bocadillo de butifarra)Paired with grilled calcots (spring onions) during Catalan calcotada festivalsFried and served alongside rice dishes in Latin American cuisineAdded to lentil or chickpea soups for protein and bodySimmered in wine or beer for a bierwurst-style preparation

Tips & pitfalls

Prick the casing with a fork 1–2 times before grilling or pan-frying to prevent bursting from steam buildup
Cook over medium heat rather than high heat—high heat splits the casing before the interior is fully cooked
For butifarra socarrada, turn frequently and char the exterior well; this caramelization is intentional and prized in Catalonia
In stews, add butifarra in the final 15–20 minutes to prevent it from disintegrating into the broth
Remove from refrigerator 30 minutes before cooking to take the chill off for more even cooking throughout
Do not overcook—fresh pork sausages become dry and dense past 160°F (71°C) internal temperature
When frying, start in a cold pan with a small amount of oil and let the sausage gradually heat up for even interior cooking
Allow grilled butifarra to rest 2–3 minutes before cutting to let juices redistribute

Nutrition

290kcal

Energy

1213 kJ · per 100 g

Where the calories come from

Protein 19%Carbs 4%Fat 76%

Protein

13.9g

28% DV

Carbs

1% DV

Fat

24.3g

31% DV

Fiber

0% DV

Sugars

1.2g

of which

Sodium

563mg

24% DV

Notable micronutrients

Vitamin B1242% DV

Niacin (B3)36% DV

Selenium21% DV

Riboflavin (B2)18% DV

Zinc17% DV

Iron10% DV

Source · USDA FoodData Central · approx. Sausage, Italian, pork, mild, raw

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In the shops

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Good to know

Origin: Catalonia, Spain; also popular in Latin America (Colombia, Ecuador, Peru)
Primary Protein: Pork (lean and fat, typically 20–30% fat)
Casing: Natural pork intestine (tripa natural)
Raw Color: Pale pink to white
Typical Seasonings: Salt, black pepper, nutmeg; some varieties add garlic, cinnamon, or paprika
Fresh/Smoked: Typically fresh and uncooked; some Latin American varieties are smoked
Refrigerated Shelf Life: 3–5 days raw; cook within 1–2 days for best quality
Frozen Shelf Life: Up to 2 months if tightly wrapped
Safe Internal Temperature: 160°F (71°C)
Serving Temperature: Always cooked; served hot as a main or in dishes

Substitutes

Italian pork sausage — Mild or sweet Italian sausage is the closest substitute; similar fat content and mild seasoning profile
Breakfast pork sausage — American breakfast sausage works in a pinch; may be slightly sweeter, adjust seasonings as needed
Fresh chorizo (not cured) — More highly seasoned and reddish, but works in stews and with beans; will change the dish's color and flavor intensity
Merguez — North African lamb/beef sausage; acceptable substitute in Mediterranean-style dishes; distinctly spicier
Bratwurst — German pork sausage; similar texture and fat content; good for grilling; neutral enough for most applications

Pairs with

White beans or chickpeasRusty crusty breadRoasted red peppersSmoked pimentónCava or sparkling winePuntarelle or bitter greensPotatoes (roasted or mashed)Grilled calcots or spring onions

Also called

Butifarra · White Pork Sausage