The main characteristic of processed meats in CAL XEC is using only salt and pepper as basic condiments. The wise mix of different pork, judicious use of the mentioned species and the art of curing them, give them their characteristic flavor. No other element in fungi intervenes to make the different meats. All this "Embotits" are favored during the drying time that takes place naturally, without haste, to CAMPRODON, at an altitude of 950 meters, where the purity of the air temperature and humidity are suitable for almost all year. The result of combining a highly selected raw materials with careful preparation and the help of excellent weather conditions for the natural healing process, they obtained some excellent products. We pamper each piece as if it was unique.