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searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
Description: 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. There are also black butifarrones.
Most frequent country: Andorra, Spain
Most frequent region: Catalonia
Also known as: botifarra
See places: Spanish food and cuisine, Catalan food and cuisine