The “Butifarra Blanca de Perol” is a classic sausage from rural Catalonia.
It is made out of a mixture of cuts including; shoulder, raw “pancetta”, bacon, jowl bacon, roast, face and cheek. The whole mixture is minced together. Salt and pepper are added and mixed until achieving a homogeneous mass before being stuffed and cooked.
It pairs well with native beans (we recommend our source denominated – DOP: Mongeta del Ganxet Beans).