Head Chef Manel Valero shared that he had perfected the recipe for this Butifarra with the help of his friend in Spain whose family has been in the sausage-making business since 1890.
Produced in-house fresh every day, the thick sausage is composed of slightly loose, coarsely-chopped meat that’s very tastily seasoned without being too salty. I could have happily eaten the Butifarra on its own but thoughtfully plated with it were pickled vegetables and a garlicky allioli that I couldn’t say no to either.
My recommendation is to get this to share as it is quite big. Plus you should aim to try more dishes when you are here because I think Chef Manel is really good with flavours.