The butifarra is a street food sandwich,[1] sold in sandwich shops, typical of Peruvian cuisine, specifically from Lima, made from a special preparation of pork, locally called "country ham," with salsa criolla and lettuce inside a French bread[1][2][3] or rosette.[4]
According to the fourth definition of the 2017 DLE, the butifarra is a "Bread inside which a piece of ham and a little salad are placed."[5]
The term "butifarra" is mentioned by Pedro Paz Soldán y Unanue [es] in his Dictionary of Peruanisms from 1884, indicating that it was sold in chinganas [es], bullfights, and occasionally on the street.[6]
The "butifarrero" was the one who hawked butifarras.[6] By the late 19th century, they moved to the exit of the Plaza de toros de Acho to offer 'chicken butifarras'.[4]
By the mid-1950s, this character was displaced due to the rise of street culinary trends, such as hot dogs.[2] Currently, butifarreros sell sandwiches at public events, religious gatherings, and even at the beaches.[4]
Garland de Pérez Palacio, Laura (1962). "La tapada": cuisine and pastry (in Spanish). Intellectual property registration, number 125 (3rd ed.). Lima: Editorial Salesiana.
