The Mitjans family have been making a wide variety of traditional sausages and other artisanal pork products in the village of Moja-Olèrdola (Alt Penedès), since 1927.
Josep M. Mitjans represents the third generation of pork butchers faithful to the principle of maintaining the standards of production and the high quality of the ingredients used in our typical sausages to ensure their flavour is absolutely natural.
A part from the excellent fresh cooked and cured pork sausages (botifarres, "bulls", catalanes, secallones, fuets and llonganisses), the shop in Moja also makes a fine selection of choice pork products inspired by non-Catalan techniques, yet improved upon with features taken from our own cuisine and its diversity of raw materials.
There is no other secret than this to preparing the creative duck foie gras mousses with escalivada (grilled aubergines and sweet peppers), pears, port wine or thyme, or, indeed, to making the gourmet patés of wild boar with wild mushrooms or of rabbit with chocolate. There is no secret, either, to the exquisite roast pork loin with cured ham and truffles, the cock with lobster or duck with prunes, nor the onion-and-pine-nut sausages or the ‘baldana’ black puddings made with rice, pine nuts and hazelnuts. All in all, a succulent array of delicacies to delight even the most discerning palate.