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2 Packages of Butifarra White Sausage by Peregrino

2 Packages of Butifarra White Sausage by Peregrino

Catalan Grilling Sausage - Free-Range Pork, U.S. Made

  • Spanish farmhouse style grilling sausage
  • White sausage with black pepper
  • Made with free range pork
  • 4 links per package
  • USDA inspected, U.S. made
  • Size - 2 x 1 lb/450 gr

Butifarra is a juicy, mild farmhouse sausage originating in Cataluña. Seasoned with black pepper and garlic, it is one of our favorite grilling sausages.

In country kitchens far away from the bustle of Barcelona, you will find butifarra served to you grilled, accompanied by white beans or 'setas' - wild mushrooms. You might find it crumbled in various stuffings, or sliced in 'cocidos' - hearty soups.

Our Butifarra sausage is made according to a Catalan recipe by a Spanish family living in the USA. We use only free-range pork, which makes not only for happier pigs, but tastier sausages! Each sausage is plump, lightly seasoned, about 1.5 inches in diameter.

This sausage can be stored for a week in the refrigerator but should be frozen for longer storage. Cook thoroughly following USDA guidelines.

Customer Reviews

Average rating from 22 reviews Write a review
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    "These butifarra are very good but not as flavorful as I remember in Barcelona. I served them with Catalan white beans and grilled bread rubbed with olive oil, garlic and tomato."

    Carolina - Falmouth, MA - Aug 20, 2017

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    "Flavorful, tender, and with crispy skin. A family favorite."

    SusanG - Norwich, VT - Jul 7, 2017

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    "One of my favorites not overly salty, great unique taste "

    bfg - Wilmington, NC - Apr 18, 2017

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    "Really good ....... enjoyed it very much."

    Edward Oliu - Flemington, NJ - Jan 1, 2017

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    "Excellent Taste Excellent SERVICE "

    Scott Swersky - Norfolk, VA - Dec 25, 2016

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    "excellent taste!"

    Arturo Lebrija - arturo@lebrija.com.mx, TX - Dec 7, 2016

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    "Good. Enjoyed trying this product for the first time."

    Roland Sturk - Middletown, DE - Nov 16, 2016

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    "Excellent product and packing"

    Jose Rivera - Milford, CT - May 30, 2016

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    "I cooked them sunday and they were gone quick everyone liked them I have an other party so i am ordering again"

    alejandro MARTINEZ - THORNTON, CO - May 30, 2016

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    norm jones - jacksonville, FL - May 15, 2016

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    "These were delicious. We grilled them with some friends celebrating the opening of trout season. They arrived on time and in perfect condition."

    Ron Larson - Bishop, CA - Apr 29, 2016

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    "Great flavor"

    Harry Battiste - Richmond, CA - Jan 4, 2016

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    "Not enough quantity for the price charged."

    Paula Knighten - Alhambra, CA - Dec 21, 2015

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    "Love good sausage and this was very very good. Will order more in the future."

    Mary Upchurch - Peachtree Corners, GA - Apr 5, 2015

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    "Grill them up and they will satisfy! A little pricey, though it is nice that the pork is free-range."

    Adán - Baltimore, MD - Aug 11, 2014

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    "Super on the grill"

    Shirley Prutch - Taneytown, MD - Apr 28, 2013

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    "Grill these up, and you have something very special. Tasty and juicy. Also great with a bit of Catalan Aioli."

    GeneV - Oct 19, 2011

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    "Great flavor, very complex, and delicious, BUT it gets 4 out of 5 for the price. Very expensive esp. since it's a domestic product. I love buying American, but with that price tag, I thought it was shipped from Spain, or perhaps the moon."

    Sam - May 22, 2011

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    ggottloeb - Feb 7, 2011

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    "This product is a little above average in my opinion. It has a good flavor, good ratio of meat/fat, balanced salty goodness and spices, but the texture is way too processed, so it has lost that authentic butifarra chucky texture. I refer to being able to tell you are biting into meaty or fatty junks as you savor it. This one has a more smooth “hot dog like” texture, but it is still pretty flavorful. I would buy it again, until a better quality version comes along."

    Victor Anaya-Baez - Dec 24, 2010

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    "Very good"

    Heidi - Dec 21, 2010

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    Tomas R Garcia - Dec 28, 2009

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