In Girona, a butcher from Sant Climent Sescebes has won the award for the best traditional fresh botifarra in the first Botifarra Fresca i Creativa competition for the Girona counties. Enric Torrent of Carnisseria Pelai took the top honour, according to the organisers.
The winning traditional botifarra, a staple of Catalan cuisine, is made with pork, salt and pepper. Torrent said the ingredients are simple, but each butcher adds a personal touch, changing the grind, the amount of pepper, or the balance of lean meat and fat.
In the creative category, the prize went to Joan Gironell of Carnisseria Gironell. Based in Girona city’s Mercat del Lleó, he was recognised for a botifarra made with rovellons, a mushroom widely used in Catalonia.
The inaugural competition was created to highlight the skill and tradition of local butchers in the Girona region, while also recognising new culinary ideas. For more local coverage, see our news page.
Readers can also check the official Girona market information at the Ajuntament de Girona website, and the Mercat del Lleó site for market details.
