- Made with Valdeón blue cheese
- Catalan farmhouse sausage
- White sausage with black pepper
- All natural, nitrate free butifarra
- Two packages, 3 to 4 large pieces per pack
- Size - 2 x 12 oz/340 g
This delicious sausage steps up the flavor with Valdeón blue cheese from León. This top quality butifarra is made in the tradition of the hearty farmhouse sausages of Cataluña. Packed with juicy flavor, it is seasoned simply with blue cheese, sea salt and ground black pepper, allowing the full taste of the free-range pork to shine. We love to cook butifarra on the grill, as a breakfast sausage, or to add flavor to stews or paella.
Full cuts of pork are diced by hand for this butifarra, not scraps and leftovers, and for this reason we believe it to be the best butifarra in America. There are no nitrates, nitrites, preservatives or artificial colors needed here, just top quality humane pork and spices imported from Spain.
Valdeón is a delicious blue cheese from the Picos de Europa mountains in the province of León. It is made from a mixture of cow's milk and goat's milk, from animals that graze in the lush green countryside. It is a creamy, spicy blue, full of flavor but not as strong as its cousin, Cabrales. Our sausage maker crumbles fresh Valdeón right from the wheel and adds it to the butifarra recipe.
You will receive two packages of butifarra, with three to four large sausages in each package. It will arrive frozen. Keep frozen (up to 3 months) and thaw before cooking. Use within a couple of days of thawing.
Pork, Spanish Valdeon blue cheese (cultured pasteurized cow and goat milk, enzymes, salt), salt and pepper. Minimally processed. No artificial ingredients.
Average Customer Rating: 4.5 out of 5 based on 3 reviews
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Liz - Atlanta, GA
"I used this sausage to make a "Black Irish Breakfast". It's delicious and was even better the next day sliced up and tossed with some home fries. "
Vernon Carlsen - MOUNT MORRIS, IL
Christy - Hollywood, California
"I have eaten sausages from all over the world
including in Spain. These are the best I
ever have tried. The blue cheese and cracked
black pepper make an amazing difference to
what I consider a bland sausage. These
were delicious with pasta and also with eggs.
Compliments to the chefs who thought
to improve an old standard. ¡Felicitaciones!"