Butifarra Sausage

Close out sale - 30% off - Will return November 2026

Few Americans have encountered butifarra (boo-tee-FAR-ah) and that is a shame, because this Catalan sausage has been on tables in northeastern Spain since the Roman Empire — one of the oldest sausage traditions in the Western world. Ours is built on pasture raised pork and a spice blend that leans into the season: cinnamon, cloves, and a background warmth from cayenne that lands around medium without being spicy. A hearty pour of Tempranillo from Laguardia, Spain — deep in the heart of Rioja — goes into every batch, adding a depth that wine country cooks have understood for generations.

Four links per full one pound pack

The traditional serve is simple: cook the links in a cast iron, then build your white beans directly in the drippings with a drizzle of olive oil and crusty bread alongside. The kind of dish that has survived a thousand years for good reason. Beyond that, butifarra belongs anywhere you would reach for a flavorful pork sausage — sliced into a hearty winter stew, served whole alongside roasted root vegetables, or tucked into a bowl of broth with vegetables for a cold weather meal that warms the soul.

Grill over medium heat to an internal temperature of 160°F, about 12 to 15 minutes. Cast iron works equally well. In the oven at 400°F for 20 minutes if you prefer hands-off.

If white beans and crusty bread made you hungry, our bone broth and smoked ham hocks take the dish to another level entirely.

Ingredients: Pasture Raised Pork from Wishbone Heritage Farms, Spices from the Charleston Spice Company: Sea Salt, Ground Garlic, Cinnamon, Ground Cloves, Black Pepper, Cayenne. Red Wine: Tempranillo from Laguardia, Spain. Pork Casing. Gluten Free, Dairy Free, Negligible Sugar (from wine only, approximately 46 mg per link), No Nuts.