Butifarra Negra Sausage "Grau Vila" Seafood French racked for presentation

French racked for presentation

and heat in the oven (200-220°) for a few minutes

The Pasamontes Manchego Añejo is made from raw ewe´s milk

plant and animal species including the Iberian lynx and wolf

Mediterranean leeks marinated in olive oil straight after cooking

Butifarra Negra Sausage "Grau Vila" Seafood French racked for presentationThe Artisan Butifarra Negra de Perol is a classic sausage from rural Catalonia. The Grau Vila Butifarra follows a traditional recipe and traditional values of producing simple, high quality products. It is made out of a mixture of cuts including; shoulder, raw pancetta, bacon, jowl bacon, roast, face and cheek. The whole mixture is minced together. Salt and pepper are added and mixed with blood to give it its characteristic colour and taste until