2 Packages of Butifarra Sausage with Ibérico Pork by Peregrino
All Natural

2 Packages of Butifarra Sausage with Ibérico Pork by Peregrino

U.S. Made From Imported Ibérico Pork - No Nitrates

$31.95 cz-76-2
In Stock
Packed cold for freshness with ice packs and a cooler or insulated foil bag. Expedited shipping may be required.
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  • Made with free-range, acorn-fed Ibérico pork
  • Catalan farmhouse white sausage with black pepper
  • Exclusive to La Tienda - made in small batches
  • All natural, nitrate free butifarra
  • 3 to 4 large sausages per pack
  • Size - 2 x 12 oz/340 g

Our butifarra farmhouse sausage is made in small batches using Ibérico pork from Spain. Each bite is exceptionally juicy and flavorful because of the free-range, acorn-fed pork and small artisan production. Grill over low heat or simmer in a cast iron skillet to experience one of the finest sausages we have ever tried.

Premium hand-diced, imported Ibérico pork is mixed with sea salt and Tellicherry black pepper to make this amazing butifarra sausage. No scraps or inferior pork is used, and for this reason it is the finest butifarra you will find anywhere. Our small supplier uses no nitrates, nitrites, preservatives or artificial colors at all, just top quality pork and spices imported from Spain.

Butifarra originates in Catalunya in eastern Spain. Unlike chorizo sausages, butifarra has no smoky red paprika. Instead it is flavored with sea salt and black pepper, allowing the full acorn infused flavor of the pork to shine through.

Our butifarra has only four ingredients: Ibérico pork, water, sea salt and Tellicherry black pepper.

Each package of butifarra will contain three to four large sausages. It will arrive frozen. Keep frozen (up to 3 months) and thaw before cooking. Use within a couple of days of thawing.


Ibérico pork, water, sea salt and Tellicherry black pepper.

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Customer Reviews

Average rating from 4 reviews Write a review
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    "Fantastic.......will buy these again and again."

    ROBIN FORMAN - PALM BEACH GARDENS, Florida - Jan 4, 2015

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    "Have tasted two, and are freezing the rest to enjoy slowly, over winter. Delicious!"

    EC - Blacksburg, VA - Dec 14, 2014

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    "They are very good"

    Raquel Paredes - New York, NY - Oct 17, 2014

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