Roasted Meats

Elegant preparations for those most special occasions

Our gourmet roasts masterfully transfer recipes from Mediterranean cuisine typical of our territory that combine various meat fillings – poultry, veal and pork – with vegetables, fruits and liqueurs to the charcuterie. The quintessential gastronomic range within our creations. Gently roasted and slowly baked in their juices and attractively presented, they are excellent options to surprise and enjoy at the table.

Chicken stuffed with two kinds of ham

We select the best free-range chickens and stuff them with a variety chicken and pork meat, cooked with vegetables and accompanied by cured ham and cooked ham, hard-boiled eggs, pistachios. Roasted in the oven at low temperature with liqueur and a vegetable mirepoix to obtain a traditional culinary product with an individual flavour.

Roast turkey stuffed with chestnuts, apple and foie

A whole boneless roast turkey, stuffed with a variety of turkey and pork meat, cooked with vegetables and accompanied by chestnuts, green apple and a centre of our exquisite foie-gras. Roasted in the oven in its juice with spices and macerated with Calvados, like the traditional Christmas roasts from years ago.

Pork fillet with truffles, apple, bacon and black "botifarra" sausage

From a piece of pork fillet stuffed with truffle paste and covered with pork pâté, we mix it with vegetables and accompany it with apple, bacon and black ‘butifarra’ sausage. Assembled in a small mould and slowly cooked in the oven with spices to obtain a product with a supreme flavour.

Christmas Exclusive

Roast muscovy duck from Penedés with prunes, pine nuts and foie

One of our most traditional roasts. Starting with a piece of duck stuffed with a selection of duck and pork meat, cooked in the oven at a low temperature with vegetables and accompanied by plums, pine nuts, dried apricots and pieces of our exquisite foie-gras. Roasted in the oven with spices to obtain a traditional product with an individual flavour.

Christmas Exclusive

Delicacies of truffled Guinea Fowl

We take a piece of boneless guinea fowl and assemble it in a small mould. We fill it with meat from the thigh, breast and with various cuts of guinea fowl and pork, cooked with vegetables and truffle. Slowly roasted in the oven with spices, we obtain a unique product, with a supreme, unique flavour.

Christmas Exclusive

Penedés rooster with lobster

We select the best Gallos Negros del Penedès roosters and stuff them with poultry and pork, cooking them with seafood broth and accompanied by lobster. We roast it in the oven at low temperature with a base of herbs and spices to achieve a product with an intense flavour, with the contrast of sea and mountains.

Christmas Exclusive

Poultry meat with peach and almonds

Starting with a piece of poultry, we stuff it with a variety of poultry and pork meat and cook it in the oven at low temperature with a base of vegetables accompanied by peach, almonds and delicious truffle, spices and doused with Armagnac to achieve a very tender traditional product with a unique flavour.

Christmas Exclusive

Artisan cooked pork stuffed with truffle and iberico shoulder

Based on our grandmother's recipe, we butterfly a piece of loin, fill it with truffle, hard-boiled egg, olives, pepper and accompany it with Iberico pork shoulder. We roast it in the oven at a low temperature with a vegetable mirepoix to obtain a traditional culinary product with a unique flavour.