Meat and Gastronomy Meat and Gastronomy

Gastronomy is one of the most important cultural legacies of the region of Catalonia and forms part of the Mediterranean diet. Having said that, our gastronomic traditions have been exposed to variations over the course of history, due to the influence of different civilizations. Our cuisine includes a great variety of products from the sea, from the land that contribute to the national recipe compendium a great amount of dishes that are known across the world. Catalonia has a wealth of chefs and restaurants which have raised our gastronomy to an internationally renowned art. Barcelona has been described by the Michelin Guide as the first "best gastronomic city in the world" in the 2009 MSNBC North American guide.  Some of the most internationally renowned restaurants in Catalonia are: Ferran Adrià's El Bulli, Carme Ruscalleda's Sant Pau, Santi Santamaría's Can fabes and the Roca brothers' La Bodega de Can Roca.

Traditional dishes of our region include land and sea products, including traditional meat and cold cuts, of excellent quality and nutritional value. Examples of this fusion between meat and gastronomy traditions are the many dishes where cold cuts and other meat preparations are essential elements. 

Catalan meat in International cuisine

Chefs across the world use our products in their culinary creations. Examples of these creations were those made during the promotional activities for Catalonia Land of Meat where prestigious international chefs took traditional dishes of their countries and fused them with our fresh and processed meat products.

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