At Cúrate, the kitchen crew creates incredibly authentic and delicious cured and fresh sausages from whole hogs – butifarra pork sausage may be the most popular! Whole animals are purchased from local farms, and broken down meticulously to form into traditional Spanish-style sausages. The charcuterie team occasionally makes sausages from Iberian breed pigs raised in Georgia on a farm called, Iberian Pastures. Sausages are sold through Cúrate Tapas Bar, La Bodega by Cúrate and through Cúrate at Home!
Butifarra is a style of Spanish sausage from Catalonia, the region of Spain where co-owner Felix Meana is from originally. Often served with white beans called mongetes and all i oli, this sausage is perfect for the grill. Included below are cooking instructions for preparing this item at home. Don’t forget to explore the other fresh sausage offerings from Cúrate at Home: Chistorra, Chorizo and Morcilla Casera – order the Spanish Sausage Collection to sample them all!
Cooking Instructions for Butifarra Pork Sausage: traditional Catalan sausage
- if frozen, thaw completely in refrigerator or leave in the bag and thaw under cold running water
- grill sausage, turning occasionally to brown on all sides, remove when internal temperature is 160F is reached (about 15 minutes), let rest until sausage reaches internal temperature 165F
- alternatively, heat a cast iron skillet over medium, add sausages, turning occasionally to brown on all sides, remove when internal temperature is 160F is reached (about 15 minutes), let rest until sausage reaches internal temperature 165F
