
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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