What botifarró is
Botifarró is a boiled Mallorcan blood sausage — pig’s blood, meat and fat, seasoned with sweet anise (fennel seed, “llavor de fonoll” in Mallorcan), salt and pepper. It’s stuffed into natural casing and cooked in water — unlike camaiot, which is smoked, or sobrasada, which is air-cured.
What makes it distinctive
The anise seasoning is the unmistakable Mallorcan signature. Other Iberian blood sausages (Catalan botifarra negra, Basque odolostea) have different seasonings, often sharper or more onion-led. The Mallorcan version is sweetish-aromatic, with the unmistakable fennel-anise note.
How it’s eaten
- Grilled: sliced and briefly seared over the brasa — a classic tapa
- In sopas: chopped and cooked into sopas mallorquinas
- In frito mallorquín: as part of the classic fried offal dish
- Cold: sliced as a starter
History and seasonality
Like all traditional Mallorcan sausages, botifarró is a matança product — from the slaughter season in November and December. At the matança it’s one of the first products to be finished (because it’s boiled rather than dried) — often eaten on the evening of the slaughter itself.
Botifarró isn’t a strictly seasonal product because it keeps well in the fridge, but the main season is November to February — when the matança batch is fresh.
Botifarró at Es Muntant
We carry botifarró as part of the frito mallorquín and as a grilled tapa when it’s on the day’s board. It comes from the same Pla producer who makes our other sausages.
Ask the team what’s on the daily board — the charcuterie selection rotates.