Portal de Periódicos da CAPES

Botifarra

2022; Springer Nature; Linguagem: Inglês

10.1007/978-1-0716-2103-5_3

2662-9518

J. Arnau, Josep Dolcet, María Dolors Guárdia,

Wine Industry and Tourism

Botifarra (pl. botifarres) comprises a great variety of traditional meat derivatives including cooked, with incomplete thermal treatment, aired or not submitted to any treatment, always stuffed in casings. In this chapter, only the meat derivatives not submitted to any treatment (“fresh botifarra”) will be addressed, which, in consequence, are classified as meat preparations. The product is presented in various forms and receives different names such as llonganissa, llangonissa, or tastet in some parts of Catalonia, and as llonganissa fresca or longaniza in other Autonomous Communities of Spain. The composition and elaboration process are different depending on whether they are made in domestic, artisanal, or industrial conditions. This chapter aims to describe the composition and stages of the manufacturing process in fresh botifarres and the main characteristics of these types of products.