Cured meats
Unhurried Curing
Given the climatic situation of our region, when we started we had to cure the products during the coldest and driest months. Depending on the thickness of the products being cured, the number of months these processes took varied.
Today we have replicated the temperature and humidity of these winter months in our dryers where the products are cured very slowly and a natural external flora appears. This means that the process has not been forced, but is unhurried, and allows us to obtain that authentic flavour from the beginning of the last century. It is a process in which the products develop all their aroma and flavour and which causes the external flora to appear, also making the products easy to peel.
Country Llonganissa
Made with the finest cuts from Duroc crossbreed pigs. The chopped meat is seasoned with just the right touch of pepper and spices and undergoes a cold-curing process for 2 months.
Dry cured pork sausage
Selection of the finest cuts of pork (hams, loin, bacon) to obtain a lean product. Seasoned according to the family recipe, it undergoes an unhurried curing process with the appearance of natural flora.
Dedales® Mini mild fuet
Due to the climate of our region, the ‘secallona’ used to be the most commonly cured sausage in our country. The ease of curing this thinner product allowed us to have it almost all year round with unbeatable quality. At the time it became famous, both in our region and throughout the province. Later, in 2005, we developed the “didalets”, being more modern and easier to use.
Secallona
Due to the climate of our region, the secallona used to be the most commonly cured sausage in our country. The ease of curing this thinner product allowed us to have it almost all year round with unbeatable quality. At the time it became famous, both in our region and throughout the province.
Gastronomic fuets
Based on the recipe for our Special Fuet, we have developed its gastronomic aspect through the combination of excellent ingredients such as Iberico pork, truffle and fennel.
- Lean iberian fuet
- Truffel fuet
- Fennel fuet
Reserve sobrassada
It stands out for the delicate selection of meats and a blend of very fresh paprika that go to form a unique product. Cured for several months to achieve a refinement and the integration of flavours and textures. An ancestral recipe, revived from butchers in the Balearic Islands, and characterized by a high amount of lean meat but, at the same time, its ease of spreading.
Salchichón reserva y reserva mini
Made with meat from selected pigs, as was done in the past, since a more fibrous, darker meat greatly helps in the curing and the flavour of this product. It is the oldest sausage in our country.