{"id":23651,"date":"2022-05-02T09:59:30","date_gmt":"2022-05-02T09:59:30","guid":{"rendered":"http:\/\/www.gironaexcellent.cat\/?post_type=portfolio_page&p=23651"},"modified":"2022-05-02T10:00:19","modified_gmt":"2022-05-02T10:00:19","slug":"embotits-2021","status":"publish","type":"portfolio_page","link":"https:\/\/www.gironaexcellent.cat\/en\/item\/embotits-2021\/","title":{"rendered":"Cured meats"},"content":{"rendered":"

[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”110″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1\/4″][\/vc_column][vc_column width=”1\/2″][vc_column_text]<\/p>\n

Cured meats.<\/h2>\n

[\/vc_column_text][vc_empty_space height=”60″][\/vc_column][vc_column width=”1\/4″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1\/6″][\/vc_column][vc_column width=”4\/6″][vc_column_text]<\/p>\n

Pa amb tomata amb embotits<\/em> (bread with tomato and cured meats) is one of the great pillars of Catalan gastronomy. Sourdough in different formats and cooking styles: rounded bread, long loaves, coca and llonguets<\/em>. Tomatoes for spreading, ripe in summer, to be hung for the rest of the year. Extra virgin olive oil to mellow the bread. And the cured meats. It all goes back to the long tradition of home butchery and harvesting from one’s own garden.<\/h6>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”40″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” padding_top=”0″ padding_bottom=”15″ css_animation=”” css=”.vc_custom_1501311203972{padding-top: 15px !important;padding-right: 15px !important;padding-bottom: 15px !important;padding-left: 15px !important;}”][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″][vc_column_text el_class=”text_segell”]<\/p>\n

The butchering still happens, but it is no longer a daily custom in each house, assisted by the most trusted neighbours and the closest relatives. Whereas it used to be an annual festival, nowadays, when it does take place, it is an extraordinary festival. The upshot is a demanding consumer, a powerful pork industry and a very competitive craft industry. The network of butcher’s shops scattered throughout towns and cities continues to produce and improve traditional sausages and create new ones, and the hungriest pork-lovers are capable of travelling miles between different counties just to obtain the best selection.<\/p>\n

Botifarra<\/em> is an infinitely generic term. It is essentially gut stuffed with meat. A basic filling of minced raw meat seasoned with salt and pepper. It can be fried or cooked on the brasa<\/em>, the glowing embers. It can be dried and cured: secallona, somalla, fuet<\/em> and llonganissa<\/em> sausages all use the large intestine. The raw meat can be entire pieces, not chopped, marinated with salt and pepper, or stuffed: cured loin, loin head, collar, and ham. These require dry, cool, dark larders and a precise curing time.<\/p>\n

Cooked sausages are usually the stars of the pig butchery, basically because they can be sampled the following day, although there are also those who prefer them more matured with longer in the larder. Bisbes, peltrucs<\/em> and botifarra blanca<\/em>, others made from liver, blood, or head meat… In the end these are the basis of some very traditional dishes: broad beans and peas a la catalana<\/em>, rices, and vegetable dishes.<\/p>\n

Of all the products, one of the most authentic from the Girona region is the sweet botifarra dol\u00e7a<\/em>. Made with minced meat seasoned with sugar, cinnamon and lemon, and either eaten cooked or left to dry like a fuet<\/em>, it is a relic of mediaeval cuisine.<\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”110″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” background_color=”#000000″ padding_top=”50″ padding_bottom=”35″ css_animation=””][vc_column][vc_column_text]<\/p>\n

Cured meats with the 2020-2021 Girona Excel\u00b7lent seal<\/span><\/h2>\n

[\/vc_column_text][vc_empty_space height=”35px”][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”50px”][vc_empty_space height=”50px”][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”120″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”23655″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Llonganissa de Pag\u00e8s<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]To make one of the country’s most iconic sausages, at Can Pelayo, in Sant Climent Sescebes, they use only prime cuts of the Duroc breed, lean meat and shoulder, which they mince and mix with salt, sugar, pepper and natural enzymes, stuff into semi-cured pork gut and leave to dry for a few months until it is ready to eat.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Enric Torrent Navarra<\/p>\n

www.pelai.com<\/a><\/strong>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100px”][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”23659″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Baiona<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]Since 1925, Embutidos Artesanos Gori, charcutiers in Sant Privat d’en Bas, in La Garrotxa, have been producing an intense and tasty traditional sausage, with pork leg, sugar, salt and pepper, which is stuffed into natural casings and left to mature on its own, thanks to its geographical location and favourable climatic conditions.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Gregori L\u00f2pez Codina<\/p>\n

www.embotitsgori.com<\/a><\/strong>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100px”][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”23663″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Bufa d\u2019ou<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]This egg sausage stuffed into a bufa<\/em> (pig’s bladder) is not exceptional for its attractiveness, but rather because its generous size allows it to mature slowly, for longer than those stuffed into thinner casings, and to attain particular organoleptic characteristics. Jordi Vilarrasa makes it with eggs, salt and pepper, along with pork leg and shoulder from the Duroc-Landrace pigs he raises at Mas Janric de Begud\u00e0, in the Zona Volc\u00e1nica de La Garrotxa natural park.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]<\/p>\n

Company: Jordi Vilarrasa Vilanova<\/span><\/p>\n

www.jordivilarrasa.cat<\/span><\/span><\/a><\/span><\/strong><\/p>\n

[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100px”][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”23667″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Botifarra de fetge<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]The fourth generation of Can Faner, a company founded in 1928 in the main square in La Cellera de Ter, produces this liver sausage, so characteristic of the charcuterie of the Girona region. Made with pork offcuts including dewlap and belly, kidney, liver, egg, salt and pepper, and stuffed into the blind intestine from a pig, this sausage is very tasty and ideal for eating with pa amb tomaquet<\/em> (bread with tomato), but especially as the filling to a tomato and olive oil slathered llonguet<\/em> roll.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Andreu Coll Pla<\/p>\n

www.canfanera.cat<\/a><\/strong>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100px”][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”23671″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Botifarra Negra<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]To make this blood sausage, one of the most versatile and widespread sausages in the country, the third generation of the Pelai butcher’s shop stuffs blind intestines with a mixture of head meat, blood, tongue, belly, snout, lungs, dewlap with its rind and white pork fat, together with salt and black pepper, which it cooks in a convection oven. It features widely in appetisers, salads and sandwiches, but is also used as a condiment and ingredient in hearty dishes.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Enric Torrent Navarra<\/p>\n

www.pelai.com<\/a><\/strong>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100px”][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”23675″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Botifarra de perol<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]Cooked three times, botifarra de perol<\/em> is one of the tastiest sausages in Catalan cuisine and one of the most widely used in both home and restaurant cooking, be it traditional or sophisticated. First, the perol<\/em> meat is cooked: head, tongue, belly, snout and dewlap with pork rind. This charcuterie, founded in 1933, then minces it and mixes it with egg, salt and black pepper, stuffs it into thin pork intestine and cooks it in a convection oven. In the kitchen, it is cooked a third time.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Enric Torrent Navarra<\/p>\n

www.pelai.com<\/a><\/strong>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100px”][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”23679″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Fuet Dol\u00e7<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]Fuet dol\u00e7, a sweet cured sausage, is the most distinctive sausage found in butcher\u2019s shops in Girona. It is a confection made from a mixture of pork shoulder, sugar, salt, grated lemon peel and cinnamon, which is left to dry. Due to the ease with which it can be gobbled up, it has gradually replaced the botifarra dol\u00e7a<\/em>, which had to be cooked. Joan Gironell, the third generation of a business that began in 1944 in Girona’s old quarter, now makes it in Pla\u00e7a del Lle\u00f3.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Joan Gironell<\/p>\n

www.gironell.cat<\/a><\/strong>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100px”][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”23683″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Pernil Cuit Gran La Selva<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]The pernil cuit extra<\/em> Gran La Selva cooked ham is made from unique pieces of pork, from Selecci\u00f3 Batall\u00e9, the company that has genetically improved the Duroc pig. A family company founded in 1917, La Selva specialises in cooked products, with the desire to establish itself in the premium sector. This slow-cooked ham has a high level of intramuscular fat infiltration, which makes it exceptionally palatable and gives it outstanding organoleptic qualities.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Joaquim Albert\u00ed, SA<\/p>\n

www.laselva.cat<\/a><\/strong>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100px”][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=”” el_class=”noDisplay”][vc_column][vc_empty_space height=”200″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/6″][vc_column_text]<\/p>\n

El jurat del tast d’embotits.<\/strong><\/h4>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”2″ up=”10″ down=”30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19520″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Cinto Arnau
\n<\/strong><\/h6>\n

T\u00e8cnic de l\u2019IRTA (Institut de Recerca i Tecnologia Aliment\u00e0ries)[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19524″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Magda Perramon
\n<\/strong><\/h6>\n

Gremi de Carnissers i Xarcuters. Propiet\u00e0ria de Ca la Magda, de Ripoll[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19868″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Xavier Baig
\n<\/strong><\/h6>\n

Propietari de la botiga La Noucentista, de Girona[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19528″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Miquel Igl\u00e9sias
\n<\/strong><\/h6>\n

Cap de sala del restaurant Els Ossos, de Batet[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19532″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Pere Planagum\u00e0
\n<\/strong><\/h6>\n

Cuiner del restaurant Rom, de Roses[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”35″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_separator type=”normal” color=”#000000″ thickness=”1″][vc_empty_space height=”75″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1\/6″][vc_separator type=”small” position=”left” color=”#ffffff” thickness=”2″ up=”10″ down=”30″][vc_empty_space height=”50px”][\/vc_column][vc_column width=”5\/6″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”45px”][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”110″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1\/4″][\/vc_column][vc_column width=”1\/2″][vc_column_text] Cured meats. [\/vc_column_text][vc_empty_space height=”60″][\/vc_column][vc_column width=”1\/4″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1\/6″][\/vc_column][vc_column width=”4\/6″][vc_column_text] Pa amb tomata amb embotits (bread with tomato and cured meats) is one…<\/p>\n","protected":false},"author":1,"featured_media":19536,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","portfolio_category":[400],"portfolio_tag":[],"class_list":["post-23651","portfolio_page","type-portfolio_page","status-publish","has-post-thumbnail","hentry","portfolio_category-sector2021-en"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_page\/23651","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_page"}],"about":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/types\/portfolio_page"}],"author":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/comments?post=23651"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/media\/19536"}],"wp:attachment":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/media?parent=23651"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_category?post=23651"},{"taxonomy":"portfolio_tag","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_tag?post=23651"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}