Butifarras

Butifarras

Butifarras

Butifarras are a popular Peruvian sandwich consisting of country ham and salsa criolla on ciabatta bread. The sandwich was created by Italian immigrants who smoked their own artisan hams, hence the birth of jamon del pais.
This is one of the finest sandwiches I’ve ever eaten. It is worth all the steps in preparation to consume this Peruvian monstrosity.
Prep Time5 minutes
Course: Main Course
Cuisine: peruvian
Keyword: Latin American, main course, peruvian, Pork, sandwich
Author: Alex Gorgos

Ingredients

  • ciabatta bread
  • jamon del pais sliced
  • iceberg lettuce
  • salsa criolla

Spread

  • 1/2 cup mayonnaise
  • 1/2 tbsp dijon mustard
  • 1/2 tbsp aji amarillo paste

Instructions

  • Mix the mayo, mustard, and aji amarillo paste together. Set aside.
    Peruvian, main course, pork, sandwich
  • Slice the ciabatta bread in half.
    Peruvian, main course, pork, sandwich
  • Spread the sauce on both sides of the bread. Place lettuce on the bottom piece of the ciabatta.
    Peruvian, main course, pork, sandwich
  • Place a pile of the jamon del pais on the lettuce.
    Peruvian, main course, pork, sandwich
  • Place a heaping amount of the salsa criolla on the pork.
    Peruvian, main course, pork, sandwich
Peruvian, main course, pork, sandwich
Hurry up and finish your sandwich so you can make another one.

Jamon del Pais (Peruvian Country Ham)

Jamon del Pais is a Peruvian style ham used to make butifarra sandwiches. While technically not ham since it isn’t cured(it’s really more roast pork), it’s nothing short of delicious. Traditionally pork leg is used to make the ham, but you can use pork sirloin or loin. The pork is simmered in stock for 90 minutes, then rubbed with a garlic and aji panca marinade and baked in the oven.
Prep Time15 minutes
Cook Time2 hours 30 minutes
Course: Main Course
Cuisine: peruvian
Keyword: Latin American, main course, peruvian, Pork
Author: Alex Gorgos

Ingredients

  • 3 lb pork leg, pork sirloin, or pork loin
  • 1 tbsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 onion quartered
  • 3 bay leaves
  • 1 gallon chicken stock or enough to completely submerge the pork
  • 2 cups pork braising liquid saved from the boil

Ham Seasoning

  • 1/4 cup aji panca paste
  • 5 garlic cloves minced
  • 2 tbsp vinegar
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 packet sazon with achiote

Instructions

  • Season the pork with salt and pepper. Heat up olive oil in a large pot over medium high heat. Place the pork into the pot.
    Peruvian, main course, pork
  • Sear the pork on all sides for 10 minutes.
    Peruvian, main course, pork
  • Pour enough chicken stock into the pot to cover the pork completely. Add in the onions and bay leaves. Bring to a boil. Cover. Reduce the heat to low and simmer for 90 minutes.
    Peruvian, main course, pork
  • Take the pork out of the pot and let it cool.
    Peruvian, main course, pork
  • Mix together all of the ham seasoning ingredients.
    Peruvian, main course, pork
  • Cover the entire ham with the seasoning.
    Peruvian, main course, pork
  • Preheat the oven to 350 degrees. Place the pork on a baking pan lined in foil. Pour 2 cups of the braising liquid in the pan.
    Peruvian, main course, pork
  • Bake the ham for 40 minutes, flipping half way through. Let rest for 20 minutes before slicing.
    Peruvian, main course, pork

Salsa Criolla

Salsa criolla is an onion relish eaten with just about everything in Peruvian cuisine. The onions are soaked in salted ice water for 10 minutes. This process allows the onions to release their sugars, making them sweet. Then they’re mixed with jalapeños, cilantro, parsley, lime juice, and vinegar. The onions marinate for 30 minutes, resulting in what I like to call sugary onion candy. The onions are less oniony in flavor and have more of a sweet and sugary taste with a kick of spice from the jalapeños. I recommend making a double batch because you will eat half of it before serving it with whatever you’re making.
Prep Time5 minutes
Marinating Time30 minutes
Course: condiment
Cuisine: peruvian
Keyword: condiment, Latin American, peruvian
Author: Alex Gorgos

Equipment

  • mandolin slicer

Ingredients

  • 1 large red onion thinly sliced on a mandolin
  • 1 jalapeños sliced paper thin on a mandolin
  • 1 tbsp cilantro chopped
  • 1 tbsp parsley chopped
  • 1 tbsp lime juice
  • 2 tsp vinegar
  • 1/4 tsp salt

Instructions

  • Place the sliced onions in ice cold salted water for 10 minutes. Drain and pat dry.
    Peruvian, condiment
  • Mix all of the ingredients together. Cover with plastic wrap and let marinate for 30 minutes before serving.
    Peruvian, condiment