Top 5 Catalan Meat Products

Casa Riera Ordeix is a family-owned company from Vic (Barcelona) dedicated to the traditional production of premium sausages since 1852. Their Llonganissa de Vic has held Protected Geographical Indication (PGI) status since 2002, guaranteeing its exceptional quality and authenticity. Over six generations, the company has remained committed to artisanal craftsmanship, using the finest ingredients and traditional curing methods, resulting in the distinctive flavor of their products. In addition to the classic Salchichón de Vic, their range includes Truffle Salchichón, Rustic Salchichón, and Vic Fuet, all renowned worldwide for their aroma, texture, and taste. Their products are available in prestigious stores such as Harrods in London, Grande Épicerie in Paris, and KaDeWe in Berlin, serving as ambassadors of Catalan gastronomic tradition on a global scale.Expand

Casa Sendra is a prestigious company from Vic, Catalonia, known for its traditional handcrafted Spanish sausages, particularly salchichón. The company’s history dates back to a deep-rooted passion for creating high-quality products, following artisanal methods and using the best ingredients. Their products are renowned for their exceptional flavor, created through a meticulous curing process and respect for traditional recipes. Casa Sendra offers a variety of cured meats, with their signature salchichón available in different versions, each maintaining the company’s commitment to quality and authenticity. Their products are free of artificial additives and preservatives, ensuring a natural, pure taste. With a legacy spanning generations, Casa Sendra continues to be a symbol of excellence in the world of Spanish cured meats.Expand

Enrique Tomás is a prominent Spanish brand specializing in the selection and sale of premium jamón ibérico. Founded over 40 years ago by Enrique Tomás himself, the company began as a small stall in the Salud market in Badalona, Spain. Today, it has expanded to more than 100 locations worldwide, including countries such as the United States, where it opened its first store in Dallas, Texas. Unlike traditional ham producers, Enrique Tomás operates as a selector, meticulously choosing each piece based on strict quality criteria developed over decades. This approach ensures flexibility and guarantees that only the finest hams bear the Enrique Tomás name. In addition to retail operations, Enrique Tomás has ventured into the culinary scene with establishments that combine gourmet shops and tapas bars, providing customers with an immersive experience into Spanish gastronomy. Their international expansion reflects a commitment to sharing the rich tradition of jamón ibérico with a global audience. Expand

Rooftop Smokehouse is a Spanish artisanal producer of smoked foods based in Barcelona, specializing in traditionally smoked fish, meat, dairy products, and gourmet pantry items. The company was founded by Carla and Buster, who began experimenting with smoking techniques on a rooftop in Barcelona, an origin that inspired the brand’s name. What started as a small-scale project among friends gradually evolved into a respected producer known for combining traditional smoking methods with carefully sourced ingredients. Rooftop Smokehouse focuses on handcrafted production, using oak wood smoke to enhance rather than overpower the natural character of its ingredients. The range includes smoked trout, eel, duck, pastrami, bacon, butter, cheese, anchovies, caviar, and various fermented products. The company places strong emphasis on ingredient provenance, working with selected farmers, fishermen, and producers from different regions of Spain. Sustainability and small-batch production are central to its philosophy, with many ingredients sourced from local and ethically managed suppliers. Rooftop Smokehouse has gained recognition for its creative approach to smoking and its ability to apply traditional preservation techniques to a wide variety of products. Today, the brand is regarded as one of Spain’s most distinctive modern smokehouses, offering gourmet products that combine craftsmanship, innovation, and respect for raw ingredients.Expand

Reserva Ibérica is a Spanish gourmet brand specializing in premium Iberian ham and other traditional delicacies from Spain’s rich culinary heritage. Founded in 1999 by Manuel López, whose family has longstanding roots in the renowned La Boqueria market in Barcelona, the company was created with the goal of showcasing the finest Iberian products to both local and international audiences. Reserva Ibérica is particularly known for its selection of Jamón Ibérico de Bellota, sourced from some of Spain’s most prestigious Iberian ham-producing regions. The brand places strong emphasis on quality, origin, and traditional curing methods, working closely with carefully chosen producers to ensure exceptional standards. Over the years, it has expanded beyond retail to include restaurants and tasting spaces dedicated to promoting the culture of Iberian gastronomy. Its portfolio also includes cured meats, cheeses, wines, and other gourmet specialties that reflect the diversity of Spanish food traditions.Expand

Fuet is a traditional Catalan sausage made with pork meat in a natural pork casing. This thin, dry-cured sausage is commonly consumed with bread or added to other dishes such as soups and casseroles. Its flavor can vary from mildly spicy to spicy, depending on the seasonings used in its preparation. Fuet is usually flavored with garlic, aniseed, or black pepper.Expand

Salchichón de Vic is a sausage produced in 28 towns, all of them located in the Vic Valley in the Spanish district of Osona. It is made with ground pork and bacon mixed with salt and black peppercorns. The sausage has a traditional white coating on the exterior, developed during the process of maturation which takes place in a controlled environment and lasts for at least 45 days. Salchichón de Vic is best enjoyed as an appetizer, paired with homemade bread and local cheese. For the best experience, wash it all down with a glass of hearty wine.Expand

Secallona is a type of fuet and a traditional Spanish sausage originating from Catalonia. This sausage is made with a combination of lean pork and bacon, and it's seasoned with salt and three types of black peppercorns – powdered, whole, and cracked. Once stuffed into natural sausage casings and shaped into a horseshoe, secallona is matured and dried for several days. When compared with fuet, secallona is thinner and longer, and it doesn't have mold on the exterior. It's recommended to cut the sausage into thick slices and serve it at room temperature. Secallona is used in tasting boards as an appetizer, and it's typically paired with a crusty baguette that's drizzled with Spanish olive oil.Expand