botifarra

But for homegrown foodies, the key to Catalan cuisine can be found several steps down the evolutionary ladder — in the form of simple, local, earthy sausage, called botifarra .

Catalonia J. S. Marcus 2010

The best place to find botifarra in all its variations is La Botifarreria de Santa Maria, next to Barcelona ' s best-known gothic church, Santa Maria del Mar.

Catalonia J. S. Marcus 2010

They even sell a botifarra flavored with chocolate.

Catalonia J. S. Marcus 2010

For many local chefs, botifarra is a symbol of Catalan cuisine ' s reliance on seasonal recipes and local ingredients.

Catalonia J. S. Marcus 2010

Fresh botifarra is closely associated with one of the region ' s signature dishes, botifarra amb mongetes or amb seques , comprised of grilled or pan-fried sausage, served with white beans and aioli, and suitable for anything from a hearty breakfast to a late-night snack.

Catalonia J. S. Marcus 2010

Mr. Rovira identifies four important variations of botifarra.

Catalonia J. S. Marcus 2010

" Fresh " botifarra is made with coarsely ground lean pork and seasoned with salt and black pepper.

Catalonia J. S. Marcus 2010

Some makers of botifarra negra, he explains, follow the Spanish lead and use garlic, cumin and oregano to flavor their sausages — but not Mr. Rovira.

Catalonia J. S. Marcus 2010

Mr. Rovira, who runs the farmstead with his four brothers, has supplied botifarra to some of the star establishments of the Catalan food world, including Barcelona ' s Vila Viniteca, a gourmet delicatessen and wine shop, and El Celler de Can Roca, Girona ' s 3-star Michelin restaurant, as celebrated in Spain as Mr. Adri à ' s El Bulli.

Catalonia J. S. Marcus 2010

Mr. Franco, who also considers himself a practitioner of Catalan " Mar i Muntanya, " updates botifarra negra by adding duck tongues.

Catalonia J. S. Marcus 2010