Butifarra Sausage with Ibérico Pork
- 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
- 3 to 4 large sausages
- Size - 12 oz/340 gr
Our butifarra farmhouse sausage is made in small batches using pasture-raised Ibérico pork. 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, 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.
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, salt, and pepper, in natural pork casing.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
Use and Care
Keep frozen (up to 3 months) and thaw before cooking. Use within a couple of days of thawing.
Grill for at least 8-10 minutes until sausages reach an internal temperature of at least 165°F or add to soups and stews.
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May We Suggest
"Absolutely delicious and worth every penny!!!"
Deborah - Loudon, TN January 2023
"First time having this sausage. Found it to be very tasteful and has good texture."
Albert - Los Angeles , CA September 2022
"Best sausage ever. Very simple, great pork and very little seasoning."
Alan - Corinth July 2022
GLORIA - V, VA July 2022
"I overcooked it and it was still great. I have 3 left and wont make the same mistake"
Ken - Gillette, WY March 2022
Will - South Pasadena October 2014
"They are very good"
Raquel - New York October 2014