Charcuteries Spain

Founded in the 1960s by Rafel Moll Bagur, a master craftsman, Raima is currently one of only two producers and distributors of pure native Menorcan red veal. Raima has its own herd at its farm in Son Catlar. Generation after generation, artisanal gastronomic products continue to be produced, including veal and typical cold cuts (sobrassada, cuixot, carn i xulla, butifarró). Respect for the land, for the know-how and for the island's tradition are the order of the day!

Echoppe specialized in regional products: ham, cochonnaille, wines.

All the embutidos, sausages, the Vic plain. Extra hams. If you want to bring a whole ham, do not hesitate to ask for advice, we will explain the different types and prices with lots of kindness and patience.

This traditional charcuterie offers a wide choice of homemade Catalan products (sausages, sausages, blocks…). Possibility of tasting on site.

Created in 1899, it is a family institution that is passed down from father to son, but keeps the family tradition intact. It is located right in the city centre and offers an amazing variety of quality pork products: cow, sheep, chicken, pork, rabbit, everything goes through it, and everything is good, as the house favours local products such as Girona beef or the Duroc breed of pork, raised in Catalonia. Enough to stock up on provisions with your eyes closed.

Founded in 1980 by Antonio Álvarez, father of the current managers, this company has since then endeavoured to maintain the same artisanal processes that lead to the creation of a Trévelez Ham. A production that benefits from a PGI, a protected indication of origin, guaranteeing compliance with the various stages: rigorous selection of the white hams from which they start and natural ageing of the hams, from 17 to 30 months, at a temperature naturally maintained at 15°C. In the shop you can buy the precious hams, but also the cheeses and wines of the Alpujarra. The house also organizes guided tours in a drying room to understand the different stages of processing: curing, adding butter to protect the ham, sweating... etc., followed by a tasting of hams from Trévelez, Iberian bellota, accompanied by wines from the region.