Learn in a fun, entertaining and traditional way how to make cheeses, sausages and other meat products!

We offer the following family workshops:

– Cottage cheese making workshop
– Fresh cheese making workshop
– Cured cheese making workshop.
– Cooked sausage making workshop.
– Workshop on making cured sausages: fuets, sausages…
– Workshop on preparing beans with sausage.
– Pig slaughtering and sausage making workshop.

All products are local. The milk is from our own cow. All workshops include tasting of the products made. We have a vacuum packer and isothermal bags.

Workshops for making cottage cheese, fresh cheese and cured cheese.

We will take the cow’s milk and process it to obtain cheeses. We will also discover the cheese curing process and the different varieties that can be made.
Duration: 2-3 hours.
Hours:
– Summer: afternoons.
– Winter: weekends.
Minimum 8 people. Maximum: 15 people.
Price: €15/person. Between 3 and 12 years: €5/person. Free up to 3 years.
You can take all the cheeses with you!

Cooked sausage making workshop.

We will prepare sausages by chopping the selected meat, stuffing it into the different parts of our pigs’ intestines, and then cook the sausages, bulls and paltrucs in a cauldron, until they are ready to eat.
Duration: 2-3 hours.
Hours:
– Summer: afternoons.
– Winter: weekends.
Minimum 8 people. Maximum: 15 people.
Price: €20/person.
You can take all the sausages with you!

Workshop on making cured sausages: fuets, sausages…

In this workshop we will prepare different types of sausages that, once dried, become an irresistible temptation. We will start by chopping the lean meat of our pigs with black pepper and salt, and we will finish by stuffing the meat into the pig’s casing.
Duration: 2-3 hours.
Hours:
– Summer: afternoons.
– Winter: weekends.
Minimum 8 people. Maximum: 15 people.
Price: €20/person.
You can take all the sausages with you!

Beans and sausage preparation workshop.

Beans with sausage is one of the traditional dishes of Catalan cuisine. But do we know how to prepare it well? In this workshop we will discover some of the secrets of this dish.
Duration: 2-3 hours.
Hours:
– Summer: afternoons.
– Winter: weekends.
Minimum 8 people. Maximum: 15 people.
Price: €15/person.
You can take away and eat everything we prepare!

Pig slaughtering workshop.

While we unwrap the pig (previously slaughtered at the slaughterhouse) and prepare the sausages, we will explain the origins of this traditional festival, which in the past was used to provide meat for the whole year.
Opening hours: Sundays from 9:00 am to 7:00 pm.
It includes breakfast, lunch, and you can take all the sausages you have made with you.
Approximate result of a pig slaughter (may vary depending on your preferences):
– 10 kg of whips
– 5 kg of sausages
– 25 kg of sausages
– 2 loins, 2 pieces of rib, 4 legs…
You can make skewers, hamburgers…
Minimum 8 people. Maximum: 12 people.
Price: €110/person.
You can take all the preparation with you!