Rooted in Ontinyent's strong bond with the land, the town has a long butchering tradition. Ontinyent's cured sausages are highly renowned and recognised by a quality mark. Their fame reaches so far that, at Valencia's Central Market, sausages from Ontinyent are advertised as a mark of prestige.
Botifarra de ceba d'Ontinyent
The star product is the botifarra de ceba (onion black pudding), essential in arròs al forn and coca de fira. The Associació d'Embotits Tradicionals i Artesanals d'Ontinyent, a group of local butcher shops, works to protect its quality and promote it throughout the Valencian Community.
The essentials
- Botifarra: black pudding, with onion or with blood.
- Blanquet: the most characteristic white sausage of the area.
- Llonganissa and sobrassada.
All handmade with pork and traditional spices, following the tradition of the family pig slaughter. The district's climate is ideal for curing, which gives them their distinctive flavour.
Where to try them
At the town's traditional butcher shops and in many restaurants that serve cooking based on home-made sausages. Ontinyent also celebrates them at events such as the Mercat del Vi i de l'Embotit (Wine and Sausage Market), and Ontinyent Tourism offers a food tour with tastings and, when available, sausage-making workshops for children.
