{"id":26594,"date":"2026-03-19T14:00:59","date_gmt":"2026-03-19T14:00:59","guid":{"rendered":"https:\/\/www.gironaexcellent.cat\/?post_type=portfolio_page&p=26594"},"modified":"2026-03-19T14:00:59","modified_gmt":"2026-03-19T14:00:59","slug":"embotits-2526","status":"publish","type":"portfolio_page","link":"https:\/\/www.gironaexcellent.cat\/en\/item\/embotits-2526\/","title":{"rendered":"Cold cuts"},"content":{"rendered":"

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Cold cuts<\/h2>\n

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

In the Girona regions meat and pork products are highly valued, a fact that is already documented in the classics, such as Strabo or Martial, who praised the nobility of the hams from Cerdanya. The Greek sage Strabo (c. 63 BC – 24 AD), in Chapter 4 of Book III of his magna Geography<\/em>, wrote: “The Iberian slope of the Pyrenees has beautiful forests of trees of all species and in particular evergreens. The Celtic side is bare, but the central area has perfectly habitable valleys. Most of the area is inhabited by the Ceretani, of Iberian descent, among whom excellent hams are produced that rival those of Cibira and bring great prosperity to their people. The poet Marcial also claims the ham from these regions in book XIII of the Epigrams<\/em>: “May they serve me ham from the country of the Ceretani (…)”.<\/h6>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row css_animation=”” 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”][vc_column][vc_empty_space height=”40″][\/vc_column][\/vc_row][vc_row css_animation=”” 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=”.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 css=”” el_class=”text_segell”]<\/p>\n

Good pigs, good hams, and great imagination to fill the pantry with pickled, cured, and dried delicacies from these cherished animals, which, until the end of the 19th century, had dark coats. Today the situation is similar: each town has its own artisanal butchers, who compete to offer the best cold cuts; each town boasts of making the best pork products. Some companies have helped improve the overall quality of pork products, making cold cuts \u2014 whether dried or cooked, thin or thick \u2014 even better. As a result of this constant evolution, the bread with oil eaten in Iberian times, became bread with tomato thanks to the introduction of many products from America. And bread with tomato (in Catalan, pa amb tom\u00e0quet<\/em>) and cold cuts became one of the iconic ingredients in Catalan gastronomy.<\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row css_animation=”” 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”][vc_column][vc_empty_space height=”110″][\/vc_column][\/vc_row][vc_row css_animation=”” 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″][vc_column][vc_column_text css=””]<\/p>\n

Cold cuts with the 2025-2026 Girona Excel\u00b7lent seal<\/span><\/h2>\n

[\/vc_column_text][vc_empty_space height=”35px”][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_empty_space height=”110″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”26598″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Pa de fetge (liver sausage)<\/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 css=””]Artisan butcher Xavier Alemany Juanola, from Banyoles, where he has his workshop, founded the Carnisseria Alemany butchers in 1998 at the Lle\u00f3 Market in Girona. Their main aim is to maintain traditional production methods, to ensure food safety and quality, and to transmit and disseminate the traditional artisanal products of Catalonia. As a result they have been recognised several times by the Girona Excel\u00b7lent seal and won national competitions. At Carnisseria Alemany they make this liver meatloaf with jowls, sirloin, liver, eggs, cream, cognac, salt, pepper, garlic, parsley, nutmeg, cinnamon and cloves. Chopped, kneaded, wrapped in pork caul fat and cooked in a mould.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Carnisseria Alemany<\/p>\n

www.carnisseriaalemany.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=”26602″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Country-style pat\u00e9<\/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 css=””]The third generation at Embotits i Pat\u00e9s Costabona in Moll\u00f3 is now preparing this classic country-style pat\u00e9 according to their grandfather\u2019s recipe, who was of French origin. It is made with pork jowls and liver, whole cow\u2019s milk, eggs, wheat flour, salt, pepper and curing salts. This country-style pat\u00e9 was also the first product that this business made in the Pyrenees when they opened their shop in the 1960s. The grandparents had a shop in the town square where, in addition to basic groceries, they sold products that they produced themselves.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Embotits i Pat\u00e9s Costabona<\/p>\n

costabona.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=”26606″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Masia Empord\u00e0 White Sausage<\/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 css=””]White sausage is one of the most typical cooked sausages and comes in countless forms: with liver, with tongue, with pork meat, with egg, with garlic and parsley. At Masia Empord\u00e0 they have the purest product: lean, pork belly and jowls (92%), salt and pepper, stuffed in natural casing. The most valued white sausage is usually the sausage made in large pig intestines, the peltruc<\/em>. It is very tasty and ideal to eat with bread and tomato, but especially in the middle of a tomato and oil-soaked roll.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Masia Empord\u00e0<\/p>\n

www.masiaemporda.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=”26610″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Masia Empord\u00e0 Black Sausage<\/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 css=””]Black sausage is the most appreciated and iconic sausage of all the pork derivatives. Thin or thick, fresh or tender, it is an ingredient in some of the great dishes of Catalan cuisine, starting with escudella<\/em> and ending with broad beans and peas. It is added to stews and rice dishes, cooked in omelettes and can be eaten as a snack with bread and tomato, or used to accompany sea urchins. At Masia Empord\u00e0 they make it with pork (90%), pork blood (7%), salt and pepper, and stuff it in natural casing, both in the large intestine \u2013 the peltruc <\/em>\u2013 and in the small intestine.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Masia Empord\u00e0<\/p>\n

www.masiaemporda.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=”26614″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Perol <\/em>Sausage<\/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 css=””]Xevi Capdevila and Montse Planchart make this mellow perol <\/em>sausage with head meat, jowls, cheeks, heart, kidneys, salt and pepper, cook it in a perol <\/em>boiler. Montse Planchart Coll is the daughter of Pilar Coll, who began working at Can Pau, in Osor, in 1955. In 1972 the Planchart Coll family took over the grocery and butcher shop which opened in 1940. Now it\u2019s Comestibles i Carnisseria Pilar Coll, and they make the best perol <\/em>sausage you can get today. Parracs <\/em>sausage is one of the tastiest and most versatile sausages in Catalan cuisine, both in home cooking and in restaurants, to eat on its own or in a vegetable or legume dish.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Comestibles i Carnisseria Pilar Coll<\/p>\n

https:\/\/www.instagram.com\/canpau_osor\/<\/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=”26618″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Perol <\/em>Sausage with Santa Pau beans<\/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 css=””]Embotits Artesans Gori, charcuterie in Sant Privat d\u2019en Bas, La Garrotxa, since 1925, renowned for their perol <\/em>sausage made with head meat, jowl, heart, salt and pepper, have created this new version, adding Santa Pau beans (10%), while stuffing and cooking it in edible natural casing. In fact, they have paid homage to the gelatinous perol <\/em>sausage cooked and served with Santa Pau beans.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Artesans Gori<\/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=”26622″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Catalan botifarra<\/em><\/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 css=””]Enric Torrent Navarra belongs to the third generation of the owners of the Pelai butcher shop, in Sant Climent Sescebes, founded in 1933. Its delicious Catalan botifarra<\/em> is based on the combination of aromas provided by nutmeg, vermouth and an herbal liqueur with egg. It uses shoulder and lean pork, which it packages in tripe. This sausage is ideal for adding to starters, sliced extremely thinly, or for making a sandwich with tomato, if sliced a little thicker.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Carnisseria Xarcuteria Pelai<\/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=”26626″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Extra cooked ham 100% Duroc<\/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 css=””]A century ago, in the roaring 1920s, cooked ham arrived, a product with an attractive pink colour achieved by adding curing salts which are also essential in the preparation of Catalan botifarra<\/em>. Mont-Corb cooked sweet ham is made with a whole Duroc pork hock, water, salt, sugar, curing salts, spices and aromas. It is a delight eaten with your fingers, immediately after cutting it, either in thin slices or as shavings.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Mont-Corb<\/p>\n

www.mont-corb.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=”26630″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Fuet<\/em><\/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 css=””]Fuet<\/em> also called espetec<\/em> (snap), is one of the most typical dried sausages in Catalan gastronomy. It is long and thin, whitish on the outside and pink on the inside, and is usually eaten soft, although it used to be left to age for a long time until it acquired a rigid consistency; this is why, when it was broken with the hands, it made a very characteristic dry \u2018snap\u2019 sound, hence the name by which this product is known today. Enric Torrent uses lean shoulder meat, salt, pepper and curing salts, which he chops and packs in natural pork casings, and matures for three weeks or a month.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Carnisseria Xarcuteria Pelai<\/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=”26634″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Llonganissa<\/em><\/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 css=””]Llonganissa<\/em> is made with fine meats and a little fat, all minced and mixed with salt, sugar, pepper and curing salts. The fourth generation of Can Fanera, a company founded in 1928 in Pla\u00e7a de la Vila, in La Cellera de Ter, makes llonganissa <\/em>with pork shoulder (60%) and belly bacon (40%), which it minces, seasons and stuffs into large pork casings and leaves to mature until this noble sausage reaches the optimum point of curing.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Can Fanera<\/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=”26638″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Piumoc <\/em>or Sack of bones<\/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 css=””]The piumoc or sack of bones was one of the preserves for satisfying the appetite in La Garrotxa. Made with pieces of pork rib, bone marrow and a little fat with lean meat attached, seasoned with salt and black pepper, and stuffed into natural casing, it is left to dry and mature for a few months. It is one of the great ingredients in stews, especially with beans and peas, and alongside black sausage.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Vilanova<\/p>\n

embotitsvilanova.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=”26642″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Loin 100% Duroc<\/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 css=””]Call it loin, head of loin or even tenderloin, the whole piece of lean pork, with well-infiltrated fat, seasoned with pepper and salt, stuffed, dried and matured. In its multiple forms and names, it is one of the greatest delights of Catalan gastronomy. At Can Fanera they make this piece with Duroc pork loin, salt, pepper, sugar and curing salts, and stuff it in a large pork casing. Some people like it sliced thinly, others thicker; it\u2019s great for breakfast, as an appetizer or as a snack.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Can Fanera<\/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=”26649″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Can Mateu ham<\/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 css=””]Can Mateu ham is made with selected legs of the Duroc pig breed with a source weight of between 12 and 14 kilos. They are cured for a minimum of 24 months in cold storage until reduced to 35% of their initial weight. This meat company from Olot is recreating the artisan ham that used to be made in the farmhouses of the Garrotxa region, but now applying today\u2019s technical and sanitary guarantees. The result is a very aromatic product with a strong umami taste.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Pernils Can Mateu<\/p>\n

pernilscanmateu.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=”26653″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Fuet dol\u00e7<\/em> (sweet fuet)<\/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 css=””]Joan Gironell is the third generation in a family butcher\u2019s shop that opened in 1944 in Girona\u2019s old quarter and produces the sweet fuet that has been rated the best by experts for the third consecutive edition of Girona Excel\u00b7lent. This fuet, made with a mixture of pork shoulder, sugar, salt, grated lemon rind and cinnamon, then left to dry, can be found at their stall at the Lle\u00f3 Market in Girona. With a white crust from the sugar and its pink and shiny flesh, the fuet dol\u00e7 is the most genuine charcuterie product from butchers in Girona province.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Carnisseria 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=”26657″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Sweet Fuet <\/em>bombs with chocolate and hazelnut coating<\/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 css=””]Inspired by carnellets<\/em> \u2013 small cakes made with sweet sausage meat to accompany All Saints\u2019 Day festivities \u2013 which were introduced years ago by the Artisan Butchers and Butchers Guild of the Girona region, Embotits Boada Porcel gives us its delicious sweet fuet <\/em>bombs, made with 75% Duroc pork, sugar and dark chocolate. Llu\u00eds Boada opened the butcher\u2019s shop with his wife, Pilar Pons, in Vilob\u00ed d\u2019Onyar, in 1976, and in 1987 he partnered with his sister Elvira and his brother-in-law Josep Porcel to found the company Embotits Boada Porcel. Later, they began raising pigs on their own farms.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Embotits Boada Porcel<\/p>\n

www.boadaporcel.com<\/a><\/strong>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”” 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”][vc_column][vc_empty_space height=”110″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row css_animation=”” 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”][vc_column][vc_empty_space height=”110″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column width=”1\/4″][\/vc_column][vc_column width=”1\/2″][vc_column_text css=””] Cold cuts [\/vc_column_text][vc_empty_space height=”60″][\/vc_column][vc_column width=”1\/4″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column width=”1\/6″][\/vc_column][vc_column width=”4\/6″][vc_column_text css=””] In the Girona regions meat and pork products are highly valued,…<\/p>\n","protected":false},"author":1,"featured_media":19536,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","portfolio_category":[413],"portfolio_tag":[],"class_list":["post-26594","portfolio_page","type-portfolio_page","status-publish","has-post-thumbnail","hentry","portfolio_category-sector2526"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_page\/26594","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=26594"}],"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=26594"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_category?post=26594"},{"taxonomy":"portfolio_tag","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_tag?post=26594"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}