montferrer grup alimentari olot girona

Preparation

The products obtained when the the pig was slaughtered have been, for many years, a very important source of food for families. For many years people prepared delicious sausages and charcuterie, cured in the cold winter air of the mountains. These sausages were at first only for the family or for the lavish entertaining of visiting relatives. They were first marketed, due to difficulties in transport, only in areas close to where they were prepared. The increasing fame of the charcuterie stimulated demand, at first in neighbouring villages and later, as transport developed, all over Spain.
	1.- PREPARATION OF THE MEAT AND SPICES.
	The selection of the meat and spices is very important in ensuring the final quality of the product. Its aroma, flavour and texture depend on this process.
	2.- STUFFING
	UWhen the meats have been chopped and mixed, the next process is stuffing the casings. After this the product will be ready for the next phase: the curing. .
	3.-IN THE DRYING CHAMBER
	The curing phase starts in the drying chamber. The moisture of the product is gradually reduced by the drying process.
	4.- AFTER TWO WEEKS
	After two weeks one can already appreciate changes in the product. The moisture content has reduced appreciably. This gives protection against undesired bacterial processes.
	5.- AFTER SIX WEEKS
	After 6 weeks the product looks like this. For many products this is the final phase and the product is now ready for consumption.