Butifarra of Peru. For the Spanish sausage, see butifarra.
The butifarra is a typical sandwich of the cuisine of Peru based on a special preparation of pork called locally ham of the country. The term "butifarra" is referred to by Juan de Arona in his "Dictionary of Peruanismos" of the year 1884, indicating that it was sold in the "chinganas", the bullfights and, occasionally, in the streets.
The "butifarrero" was the one who proclaimed sausages in bullfights. Basic recipe
The ham of the country is cut into slices. Prepare the onion sauce previously washed in hot water and cut finely, add fresh pepper in thin strips, salt, oil and vinegar. This sauce should be left to rest for a while, an average of half an hour, although there are those who prefer to let it sit for much less time to feel more crunchy.
Regarding its presentation, inside a crusty cut bread, put the lettuce, on top of a slice of ham of the country and it is covered with the Creole sauce. Bibliography
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