It was in mid-winter when all the family would unite at the farmhouse and take part in the pig slaughter. They made raw botifarras, white botifarras, black botifarras, bull sausages, fuets and longanizas, all with just the right amount of salt and pepper that, in addition to giving them a defined taste, helped to preserve them.
For the fuets and longanizas the primest cuts of pork were chosen and the cold, long winters were taken advantage of to carry out a slow, unhurried curing process, which gives them such a special flavour.
At Embotits Obach we have always believed that the best way of honouring our ancestors is by respecting, maintaining and trying to improve on this know-how, passing it from generation to generation, and rigorously applying it in each of our processes.