SPECIALITIES

• "Llonganissa" dry-cured sausage : home-made (free-range style)">

  

  SPECIALITIES

  • "Llonganissa" dry-cured sausage : home-made (free-range style), "culana", and pepper-covered.
  • "Fuet", "sacallona" thin dry-cured sausages, chorizo and dry-cured loin in a natural casing.
  • Dry-cured hams: "Serrano", "Ibérico" and little hams in natural casing.
  • "Bull" cooked sausage: white, black, with tongue and "bisbe blanc".
  • "Botifarra" cooked sausage: white, black, with egg or Catalan style.
  • Cooked ham, "pâté de foie", ham "mousse" and "mousse de foie de volaille".

  

  

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