The “Butifarra Negra 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 with blood to give it its characteristic colour and taste until obtaining a homogeneous mass before being stuffed and cooked.
It pairs well with native beans (we recommend our source denominated – DOP: Mongeta del Ganxet Beans).