since Butiffarra is as artisan as you can get, definitly suggest using crushed oregano leaves, and a bit of brown sugar, not the granulated kind but this.... we call it panela, its just a block of unrefined sugar.. delicious if you ask me
@elmaxx We generally see something like this in cones rather than squares. Is there an association of the shape with a region?
@chakaal probably, here in Guatemala it's common to get 1lb blocks of brown sugar
it's hell for me, since i'm diabetic, and every time i see one of these blocks i just want to take a bite out of it