Quick Briefing:
In the northern region of colombia, there is a small municipality called "SOLEDAD" that literally tranlates "SOLITUDE" in English. Soledad is not a very developed town, in fact, most neighbors make fun of Soledad's high crime rates, political corruption, India-like transportation habits and for (allegedly) having the highest percentage of gay population in the Department. However, there is one thing this town is proud of; BUTIFARRAS.
Butifarras Soledeñas are a kind of small round snack-oriented sausages made of lean beef and pork, mainly seasoned with black pepper and garlic. Due to their small size, they are sold in machine gun Bullet-like rounds and you buy by the dozen. Original Butifarras are usually sold in the street by a "Butifarrero" who has become a cultural character in the town. A butifarrero wears a white lab coat and carries a metallic bucket full of Burifarras, he wanders around the city making noise with his very own selling cry: -Buti, Buti, Buti!-.
It is reasonable to think that Butifarras are a direct product of the Spanish influence in the region, but most Soledad inhabitants would rather solve the matter via punches and kicks than allowing such blasphemous ideas be considered, for them, Butifarras are a Town Invention...for you guys...the Recipe.
BUTIFARRA RECIPE (1KG)
500grs lean beef
500grs pork shoulder (or a fattier cut if you prefer)
15 grs salt
3 tsp of coarsely ground black pepper
1/2 tsp finely ground cummin
2 tsp garlic powder
1.6 grs cure#1 (cure here is sold at 12% concentration)
PROCEDURE
1. Grind the beef and pork
2. Add salt, cure and the rest of the seasonings
3. Mix and incorporate everything
4. Stuff into natural casings
5. Tie up every butifarra every two fingers (as if fingers were a measure) with a string.
6. Cook in hot water for about 12-15 minutes or until butifarras reach the well known 68-70 C°
7. Cold shower...rest...eat
HOW TO EAT BUTIFARRAS AND OTHER IMPORTANT CONSIDERATIONS
1. Butifarras are peeled off, people here do not eat the casing. The traditional way is to make a cut in the center, peel the skin, add lemon and/or hot sauce and eat as many as you wish.
2. Concepts such as smoking and curing are unknown here to the average butifarra producer and not used in the traditional process. Of course there are industrial made butifarras and they taste like crap.
3. I imagine that butifarras might benefit from curing and smoking but until you guys do so and share your results, it is a matter of debate. I cure them ang sometimes grill them to the horror of my friends and acquaintances.
4. The original product has a characteristic gray tone, I am afraid curing and smoking might affect this cannonic feature.
I am making a batch right now...will post more photos later.
In the northern region of colombia, there is a small municipality called "SOLEDAD" that literally tranlates "SOLITUDE" in English. Soledad is not a very developed town, in fact, most neighbors make fun of Soledad's high crime rates, political corruption, India-like transportation habits and for (allegedly) having the highest percentage of gay population in the Department. However, there is one thing this town is proud of; BUTIFARRAS.
Butifarras Soledeñas are a kind of small round snack-oriented sausages made of lean beef and pork, mainly seasoned with black pepper and garlic. Due to their small size, they are sold in machine gun Bullet-like rounds and you buy by the dozen. Original Butifarras are usually sold in the street by a "Butifarrero" who has become a cultural character in the town. A butifarrero wears a white lab coat and carries a metallic bucket full of Burifarras, he wanders around the city making noise with his very own selling cry: -Buti, Buti, Buti!-.
It is reasonable to think that Butifarras are a direct product of the Spanish influence in the region, but most Soledad inhabitants would rather solve the matter via punches and kicks than allowing such blasphemous ideas be considered, for them, Butifarras are a Town Invention...for you guys...the Recipe.
BUTIFARRA RECIPE (1KG)
500grs lean beef
500grs pork shoulder (or a fattier cut if you prefer)
15 grs salt
3 tsp of coarsely ground black pepper
1/2 tsp finely ground cummin
2 tsp garlic powder
1.6 grs cure#1 (cure here is sold at 12% concentration)
PROCEDURE
1. Grind the beef and pork
2. Add salt, cure and the rest of the seasonings
3. Mix and incorporate everything
4. Stuff into natural casings
5. Tie up every butifarra every two fingers (as if fingers were a measure) with a string.
6. Cook in hot water for about 12-15 minutes or until butifarras reach the well known 68-70 C°
7. Cold shower...rest...eat
HOW TO EAT BUTIFARRAS AND OTHER IMPORTANT CONSIDERATIONS
1. Butifarras are peeled off, people here do not eat the casing. The traditional way is to make a cut in the center, peel the skin, add lemon and/or hot sauce and eat as many as you wish.
2. Concepts such as smoking and curing are unknown here to the average butifarra producer and not used in the traditional process. Of course there are industrial made butifarras and they taste like crap.
3. I imagine that butifarras might benefit from curing and smoking but until you guys do so and share your results, it is a matter of debate. I cure them ang sometimes grill them to the horror of my friends and acquaintances.
4. The original product has a characteristic gray tone, I am afraid curing and smoking might affect this cannonic feature.
I am making a batch right now...will post more photos later.
