We make our boar’s head following the original recipe of great-great-grandmother Ramona:
- We use all the meat from the pig’s head, cheeks, ears, snout, etc. We cut it all with a knife for its preparation.
- We add salt, pepper and spices, we macerate it all for 48h to be able to then stuff it into a steel mould, called half-moon.
- We place the moulds in the cauldron with hot water at 80ºC for 2 hours.
The result is an excellent boar’s head which you can eat in a sandwich or as an appetiser.
Packaging and delivery
Product available in 1/2 pieces of 1.3 kg and packets of 100gr cut and vacuum-packed to ensure its conservation, flavour and quality.
We deliver this product to points of sale and catering businesses in Barcelona and the vicinity in 24h. For other locations, contact us and we will provide more specific information.
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