Butifara refers to small sausage filled with pork, white wine and seasonings, air dried, boiled in salt water and dried again.
It is a fat, white, pork sausage from Catalonia, seasoned with garlic, white wine and spices including cinnamon, nutmeg, fennel seeds, sometimes cumin and cloves. First boiled and then air-dried, it is generally eaten cold, though it may also be gently cooked, often with beans, and is less spicy than many other Spanish sausages.

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