 In South America cooked botifarra of many types are known as "butifarra".In the coast of Colombia, butifarra is a dried, shorter, almost round version of the sausage eaten with "bollo" of yuca and lime juice.In Argentina and Uruguay, butifarra is a very fatty, tender and whitish sausage much more like a cased pate, rioplatense butifarra is made with finely minced pork fat and meat that is cased in a soft sausage case and boiled.