Editing Botifarra (section)

==Varieties==
Some of the most representative types are:
* Raw ''botifarra'', ''botifarra vermella'', ''botifarra crua'', or ''roget''. It is also known as ''llonganissa'' in many places of the [[Levante, Spain|Eastern Spain]]. This ''botifarra'' is usually grilled or barbecued.
* Black ''botifarra'', ''botifarra negra'' or ''negret'', containing boiled [[Blood as food|pork blood]] in the mixture
* ''Botifarra catalana'', large ''botifarra'' similar to cooked ham. It may contain [[Truffle|truffles]].
* ''Botifarra d'ou'' ({{literally|''botifarra'' with egg}}), containing egg in the mixture, typically eaten on [[Fat Thursday]] (dijous gras)
* White ''botifarra'', ''botifarra blanca'' or ''blanquet''. Its main ingredient is lean meat (''carn magra''). It does not contain any blood in its mixture.
* ''Botifarra d'arròs'' ({{literally|''botifarra'' of rice}}), containing boiled [[rice]] together with meat and spices<ref>{{cite web |url=https://terresdelebre.travel/que-fer/gastronomia-i-enoturisme/productes-de-qualitat/botifarra-darros-o-baldana-darros |title=Botifarra d'arròs O Baldana d'arròs - Terres de l'Ebre
|website=terresdelebre.travel |access-date=30 January 2024}}</ref>
* ''Bisbe'' (meaning 'bishop') and ''bull'', as well as ''bisbot negre'' and ''bull negre'', are thick blood ''botifarra'' varieties made with different sections of [[tripe]].<ref>[http://www.tv3.cat/connexions/convidatcansalader.htm Mestre cansalader] {{webarchive |url=https://web.archive.org/web/20110525193141/http://www.tv3.cat/connexions/convidatcansalader.htm |date=May 25, 2011 }}</ref> Both ''bisbe'' and black ''botifarra'' are versions of [[black pudding]].