{"id":19493,"date":"2018-12-03T08:19:48","date_gmt":"2018-12-03T08:19:48","guid":{"rendered":"http:\/\/www.gironaexcellent.cat\/?post_type=portfolio_page&p=19493"},"modified":"2019-01-23T08:19:27","modified_gmt":"2019-01-23T08:19:27","slug":"embotits-1819","status":"publish","type":"portfolio_page","link":"https:\/\/www.gironaexcellent.cat\/fr\/item\/embotits-1819\/","title":{"rendered":"Charcuterie"},"content":{"rendered":"

[vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb110″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/4″][\/vc_column][vc_column width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

La charcuterie.<\/h2>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb60″][\/vc_column][vc_column width=\u00a0\u00bb1\/4″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/6″][\/vc_column][vc_column width=\u00a0\u00bb4\/6″][vc_column_text]<\/p>\n

Si Proust avait \u00e9t\u00e9 catalan, le fuet n’aurait pas raviv\u00e9 ses souvenirs\u202f? Ou peut-\u00eatre, une bouch\u00e9e de coca de llardons. Les r\u00e9gions g\u00e9ronaises sont le territoire des saucisses, ainsi que des histoires sans fin, comme celles du grand chroniqueur du XXe si\u00e8cle, Josep Pla, qui sont des plus \u00e9loquentes.<\/h6>\n

[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/6″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb40″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb padding_top=\u00a0\u00bb0″ padding_bottom=\u00a0\u00bb15″ css_animation=\u00a0\u00bb\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1501311203972{padding-top: 15px !important;padding-right: 15px !important;padding-bottom: 15px !important;padding-left: 15px !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/6″][\/vc_column][vc_column width=\u00a0\u00bb2\/3″][vc_column_text el_class=\u00a0\u00bbtext_segell\u00a0\u00bb]<\/p>\n

Les boyaux farcis de porc marin\u00e9 au sel et aux \u00e9pices ou herbes aromatiques sont bien des charcuteries litt\u00e9raires. Certains les font s\u00e9cher dans des celliers secs, frais et sombres. D’aucuns les font bouillir et les consomment rapidement, car le manque de froid et l’oxydation les alt\u00e8rent\u202f; d’autres les font m\u00fbrir en morceaux entiers, recherchant les effets de l’\u00e9volution organoleptique, notamment cet arri\u00e8re-go\u00fbt rassis et \u00e9quilibr\u00e9. La plupart, cependant, per\u00e7oivent la charcuterie comme quelque chose de g\u00e9n\u00e9rique : des morceaux de porc transform\u00e9s dans le but de les stocker pendant un certain temps et de les manger peu \u00e0 peu, pas d’un seul coup.<\/p>\n

Notre terroir, c’est la viande crue d\u00e9coup\u00e9e, sal\u00e9e, poivr\u00e9e et mise \u00e0 s\u00e9cher : saucisse, fuet, secallona, somalla … Aussi le boudin blanc, le foie, le sang et la saucisse douce. Et encore l’\u00e9chine, les filets, les collets et les jambons de porc. Nous l’appelons sous le terme g\u00e9n\u00e9rique de Baiona.<\/p>\n

L’abattage est une tradition vivante, m\u00eame si aujourd’hui elle ne se r\u00e9alise que pour pr\u00e9server une tradition et un mode de vie et pour le simple plaisir gastronomique. Cependant, un puissant r\u00e9seau de bouchers englobant villes et villages continue d’\u00e9laborer de la charcuterie traditionnelle et de faire des recherches pour en cr\u00e9er de nouvelles.<\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/6″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb110″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbcenter\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb background_color=\u00a0\u00bb#000000″ padding_top=\u00a0\u00bb50″ padding_bottom=\u00a0\u00bb35″ css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_column_text]<\/p>\n

La charcuterie labellise\u0301e Girona Excel\u00b7lent 2018-2019<\/span><\/h2>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb35px\u00a0\u00bb][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb50px\u00a0\u00bb][vc_empty_space height=\u00a0\u00bb50px\u00a0\u00bb][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb120″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb19514″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Fuet long<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Pour \u00e9laborer l’ic\u00f4ne de la charcuterie du pays, Jordi Vilarrasa utilise uniquement les ingr\u00e9dients suivants : jambon, \u00e9paule, ventr\u00e8che, sel et poivre. Ce boucher, qui dispose d’un \u00e9tal sur la place du march\u00e9 d’Olot, \u00e9l\u00e8ve ses cochons de mani\u00e8re naturelle et sans h\u00e2te, dans son entreprise agricole familiale install\u00e9e depuis 1994 dans le Mas Janric de Begud\u00e0, dans le Parc Naturel de la r\u00e9gion volcanique de La Garrotxa.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Cat\u00e9gorie: Fuets<\/p>\n

Soci\u00e9t\u00e9: Jordi Vilarrasa Vilanova<\/p>\n

www.jordivilarrasa.cat<\/em><\/a><\/strong>[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100px\u00a0\u00bb][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb19494″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

\u00c9chine de porc<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Le morceau entier de viande maigre, avec du gras infiltr\u00e9, marin\u00e9 avec du poivre et du sel, fourr\u00e9, s\u00e9ch\u00e9 et m\u00fbri sous diff\u00e9rentes formes et appellations (baiona, clatell ou cap de llom, llom \u2026) est l’un des plus grands d\u00e9lices de la gastronomie catalane. La boucherie Alemany, disposant d’un atelier \u00e0 Banyoles et d’un \u00e9tal sur le march\u00e9 de Le\u00f3n de Girona, \u00e9labore cette charcuterie \u00e0 base de boyaux naturels.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Cat\u00e9gorie: Baiones<\/p>\n

Soci\u00e9t\u00e9: Xavier Alemany Juanola<\/p>\n

www.carnisseriaalemany.cat<\/em><\/a><\/strong>[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100px\u00a0\u00bb][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb19502″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Boudin blanc<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Xavier Alemany a fond\u00e9 sa boucherie en 1998 avec deux objectifs : conserver et transmettre la tradition. Bien que le boudin blanc pr\u00e9sente diff\u00e9rentes \u00e9paisseurs et longueurs, celui envelopp\u00e9 dans le boyau de peltruc<\/em> est l’un des plus appr\u00e9ci\u00e9s et des plus populaires de l’abattage. La Boucherie Alemany, l’\u00e9labore \u00e0 base de fanon, lard et \u00e9chine de porc, sel et poivre.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Cat\u00e9gorie: Boudin blanc<\/p>\n

Soci\u00e9t\u00e9: Xavier Alemany Juanola<\/p>\n

www.carnisseriaalemany.cat<\/em><\/a><\/strong>[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100px\u00a0\u00bb][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb19498″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Saucisse de perol<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Can Raliu est un abattoir familial inaugur\u00e9 \u00e0 Jafre, en 1947. M\u00eame si toutes les saucisses cuisent (ou cuisaient) dans une marmite (perol), seule cette saucisse \u00e9voque la m\u00e9thode de cuisson. Du fait d’inclure la t\u00eate, le lard gras, les couennes, les fressures, la langue, les reins et le c\u0153ur, on l’appelle aussi botifarra de parracs<\/em>. La saucisse de perol s’invite \u00e0 bien des plats, que ce soit dans la cuisine populaire ou sophistiqu\u00e9e.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Cat\u00e9gorie: Saucisse de perol<\/p>\n

Soci\u00e9t\u00e9: Can Raliu, SL[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100px\u00a0\u00bb][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb19510″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Pertruc<\/em> de viande de perol<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]L’exp\u00e9rience de Carns i Embotits Homs, inaugur\u00e9e en 1961 \u00e0 Sant Hilari Sacalm, a permis \u00e0 cette boucherie de mettre au go\u00fbt du jour la tradition et de rendre hommage au porc, combinant viande de perol et boudin blanc. Le r\u00e9sultat, c’est un peltruc<\/em> \u00e0 base de ventr\u00e8che, de lard du cou, de morceaux de langue, reins, tripes et couennes, sal\u00e9 et poivr\u00e9 qui rappelle la langouille.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Cat\u00e9gorie: Des spe\u0301cialite\u0301s innovantes (charcuterie)<\/p>\n

Soci\u00e9t\u00e9: Albert Santaugini Homs<\/p>\n

www.carnisseriahoms.cat<\/a><\/strong>[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100px\u00a0\u00bb][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb19506″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Saucisse m\u00e9di\u00e9vale<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Mas Corominas est une ferme familiale d’\u00e9levage de cochons, situ\u00e9e \u00e0 Begud\u00e0, qui s’est tourn\u00e9e vers le pass\u00e9 pour lancer un produit innovateur inspir\u00e9 des \u00e9laborations \u00e9pic\u00e9es du livre de recette m\u00e9di\u00e9val. La saucisse m\u00e9di\u00e9vale est un m\u00e9lange de foie de canard et de poulet, lard, fanon, morceaux de cerf ou chevreau, romarin, thym, origan, oignon, sel et poivre.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Cat\u00e9gorie: Des spe\u0301cialite\u0301s innovantes (charcuterie)<\/p>\n

Soci\u00e9t\u00e9: Granges Corominas, SL<\/p>\n

www.porcscasolanscorominas.com<\/strong><\/a>
\n<\/em>[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb200″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/6″][vc_column_text]<\/p>\n

Le jury de la d\u00e9gustation de charcuterie.<\/strong><\/h4>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb2″ up=\u00a0\u00bb10″ down=\u00a0\u00bb30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19519″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Technicien IRTA (Institut de recherche en technologie alimentaire)[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19523″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Guilde des bouchers et charcuterie. Propri\u00e9taire de Ca la Magda, \u00e0 Ripoll[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19867″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Propri\u00e9taire de la boutique La Noucentista \u00e0 G\u00e9rone[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19527″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Ma\u00eetre du restaurant Els Ossos, de Batet[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19531″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Chef au restaurant Rom \u00e0 Roses[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb35″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_separator type=\u00a0\u00bbnormal\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″][vc_empty_space height=\u00a0\u00bb75″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/6″][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#ffffff\u00a0\u00bb thickness=\u00a0\u00bb2″ up=\u00a0\u00bb10″ down=\u00a0\u00bb30″][vc_empty_space height=\u00a0\u00bb50px\u00a0\u00bb][\/vc_column][vc_column width=\u00a0\u00bb5\/6″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb45px\u00a0\u00bb][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb110″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/4″][\/vc_column][vc_column width=\u00a0\u00bb1\/2″][vc_column_text] La charcuterie. [\/vc_column_text][vc_empty_space height=\u00a0\u00bb60″][\/vc_column][vc_column width=\u00a0\u00bb1\/4″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/6″][\/vc_column][vc_column width=\u00a0\u00bb4\/6″][vc_column_text] Si Proust avait \u00e9t\u00e9 catalan, le fuet n’aurait pas raviv\u00e9 ses souvenirs\u202f? Ou…<\/p>\n","protected":false},"author":1,"featured_media":19537,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","portfolio_category":[315],"portfolio_tag":[],"class_list":["post-19493","portfolio_page","type-portfolio_page","status-publish","has-post-thumbnail","hentry","portfolio_category-sector1819-fr"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_page\/19493","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_page"}],"about":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/types\/portfolio_page"}],"author":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/comments?post=19493"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/media\/19537"}],"wp:attachment":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/media?parent=19493"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_category?post=19493"},{"taxonomy":"portfolio_tag","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_tag?post=19493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}