The company's origins date back to the early 20th century, when grandfather Florenci ran a butcher shop in Banyoles. Due to the humidity that made drying sausages difficult, he moved to Ripoll in 1944, where the conditions were more suitable. Since then, the company has remained in the same building, adapting to technological and health changes while preserving the family tradition. It is currently managed by the third generation of the family.
Tipo de productos
They offer a variety of artisan cured and cooked sausages. Highlights include llonganissa extra, fuet extra, secallona, bull blanco, bull negro, botifarra d'ou, botifarra negra, botifarra blanca, and cap de senglar. They also offer special batches and some cheeses and accompaniments.
Misión
The company seeks to preserve and enhance the family tradition of artisanal sausage making, maintaining the highest quality and excellence in its products, and conveying the values of hard work, honesty, and respect for traditional methods.
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