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Online selling:

Traditional Pork Sausages

Traditional Pork Sausages

Pork is one of the fundamental basis of Catalan Cooking. Thousands of different products are nowadays produced from pork, packed in all possible ways and treated with preservatives and colourings causing a loss of its original taste.

Llania Pork Sausages is a family company from Pallars Jussà County devoted to the recovery of the traditional ways of pork sausages elaboration. That's why it fits to perfection with the aim of CatalanCooking.com, allowing us to offer to the whole world the wide variety of pork sausages used in Catalan Cooking.

Taste, lick your fingers and order online the new collection of pork sausages:

 
 

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Seasonal products:

Easter cake

Easter Cake

Now that Easter is right here, we may offer you ...

Grandmas cooking

Godfathers and godmothers: Do not forget to give your 'mona' on Easter Sunday!

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Online selling :

Catalan craft ceramics

Catalan Craft Ceramics

From Breda, in La Selva county, a town where ceramic pots are being produced at least since 1.583, we can now offer 2 new cookware packs designed to satisfy your cooking needs.

If you want to use ceramic pots to cook on fire, you will need the advanced pack. If you only want to introduce ceramics in your kitchen, the basic pack will be enough.

Ceràmiques Antoni Majó

Ceràmiques Antoni Majó is a family company created on 1.938 in Breda and nowadays being led by the 3rd generation. Its products are currently being exported to England, Japan and Europe.

[+ info]

 

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Online selling :

Organically reared veal

Organically reared veal

A new product coming from the lands of Pallars Jussà has just been added to Catalancooking.com.

Carn de Vedella Ecològica

Cal Tomàs provides us first quality organically reared veal certified by the Consell Català de la Producció Agrària Ecològica (CCPAE) (CEE Regulation 2092/91).

Would you like to know what kind of meat you may find? How is it shipped via MRW? What does organic mean? Where is Pallars Jussà in Catalonia? All information inside:

Organically Reared Veal Cal Tomàs

 

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The international article:

Bergadans mushrooms in LA Times

Bergadans Mushrooms

Los Angeles Times published last october a special article about Berguedà county mushrooms.

It was written by Craig Ligibel during 2006, when the 50th Berga Mushrooms Hunters Contest took place.

Read the original article in the LA Times.

 

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A recipe with mushrooms: Chicken with mushrooms

A book about mushrooms: Caçadors de bolets. La cuina

 

Catalan Cooking

Article

The article by Jaume Fàbrega: Fideuà

Fideuà

‘Fideuà’ has become one of the most popular meals in Catalonia. It is based in fried thin noodles, boiled with fish broth and served with ‘allioli’.

Its origin is supposed to be valencian –due to its wrong orthography, coming from the common pronunciation of catalan in Valencia (it should be written ‘fideuada’) but completely different to the original meal.

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CatalanCooking.com is proud to present the third article from Jaume Fàbrega, an internationally recognised expert in Catalan Cooking awarded with 2000, 2003 and 2004 Gourmand World Cookbook Awards.

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