The main characteristic of the sausages and pork products made by CAL XEC in Camprodon is they only use salt and pepper as staple condiments.
The wise mixture of the different pieces of pork">
The main characteristic of the sausages and pork products made by CAL XEC in Camprodon is they only use salt and pepper as staple condiments.
The wise mixture of the different pieces of pork, the sensible use of the abovementioned spices and the art of dry-curing give our products, altogether, their characteristic taste.
No other ingredient, apart from its natural covering, takes part to give taste to the dry-cured sausages like "llonganisses" or "fuets" and the cooked ones like "bulls" and "botifarres".
All these products benefit from an essential factor; a natural dry-curing process in Camprodon, without hurrying, at 950 m above the sea level, where the freshness of the country air, temperature and humidity are perfect during quite all year.
The result of combining particularly chosen raw material with a painstaking manufacturing process and the help from the excellent meteorological conditions, allows to obtain top-quality products.
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