Fuente: Embotits Artesanals Camprubí
Embotits Artesanals Camprubí
Editorial reviewTraditional cured meats from the Lluçanès; specializes in botifarra negra.
What they make
- Botifarra negra
- Fuet
Botifarra negra
Fuente: Embotits Artesanals Camprubí
Cooked pork and blood sausage made using Camprubí’s family recipe.
Approx. 350 g piece.
Fuet
Fuente: Embotits Artesanals Camprubí
Cured pork sausage in a natural casing, dried for twelve to fifteen days.
Approx. 250 g piece.
Llonganissa
Fuente: Embotits Artesanals Camprubí
Pork sausage in a natural casing, cured for around forty days.
Approx. 400 g piece.
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How they work
Elabora el fuet con carne magra de cerdo salpimentada y embutida en tripa natural. Lo cura entre doce y quince días y revisa diariamente el secado.
Where to find them
Plaça de l'Església, 3, 08587 Alpens
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See what is produced within 50 km of AlpensOpening hours
Lun–Sáb 09:00–14:00 y 17:00–20:00
Write to the producer
Call · +34938578076camprurovira@gmail.comWe bring together and cross-check public sources to help you get to know the producer, their work and their place of origin.
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