Delicious peruvian sandwich recipe that you can make at home.

The peruvian butifarra Sandwich is a masterpiece of a sandwich filled with slices of savory jamón del país and the wonderful sweet onion relish called salsa criolla.



  • 5 lbs Pork leg, deboned
  • 6 Garlic, minced
  • 3 tbsp Ají panca paste
  • 1 tsp Cumin
  • 1 tsp Turmeric
  • 1 Red onion, medium, grated
  • 8 cups Chicken stock, salted
  • 4 Bay leaves
  • Salt and pepper
  • French bread (Sandwich rolls)
  • Salsa criolla (See recipe)
  • Mayonnaise (optional)


  • Combine the garlic, Ají panca paste, turmeric, cumin, onion, salt, and pepper in a bowl. Mix well. Smear the surface of the pork leg with this mixture. Roll the ham tightly and tie securely with kitchen twine.
  • Place the ham roll in a wide pot. Mix the stock and any remains of the seasoning mixture and pour it into the pot with enough water to cover a third of the pork. Add the bay leaves.
  • Simmer the leg of pork, covered, for about 1½ to 2 hours, checking the liquid level from time to time. To see if the pork is cooked, pierce with a metal skewer and see if the juices run clear. If they do, the meat is finished cooking. Let cool.
  • Slice the pork into very thin slices and place in a French bread (Sandwich rolls) with salsa criolla and mayonnaise (optional).
  • Sprinkle with salt.