The Graner is the new workshop of the butcher’s family Marcel Puigmal. 200m2 area in the heart of the Alt Emporda-equipped with the necessary technology and, of course, with great technicals-, can produce a premium artisan sausage.
Inside the walls of the great artisan sausages made the best of the area: two different product lines (boiled and dried) who take care of from start (obtaining raw material) to the Finally (at the time to put them on sale).
Within cooked sausages, pates among which deserve special mention for their delicacy and variety. Some campaign, port wine, green pepper, black pepper, fine herbs, smoked bacon, rabbit, mushrooms, figs, orange … and even champagne. Foie gras, sausages (egg white, black sausage, Catalan …), the ham and turkey are examples of products that make El Graner.
As for dried sausages like the whip, sausage, loin, loin or the “Bacon”, carry a seal of tradition indisputable because they are made following the procedures of the time of descent.
Everything is the result of constant work and enthusiasm to overcome every day, and, of course, obtaining local meats are of absolute reliance.