Gata honors its traditional embutidos, those of its local producers, some of which have more than 100 years of history, and takes out on the street a sample of the embutido that can be bought almost all year round in the town.
On Saturday March 23, the eve of Palm Sunday, Gata offers a fun and interesting gastronomic-cultural visit for all lovers of gourmet, artisanal and traditional products. From 10 a.m. to 8 p.m. in Plaza Nueva, butchers, ovens, restaurants, craft beer, honey, wines… all ready to offer a tapas linked to sausages for visitors to taste the varieties offered by the locality and later make your purchases.
The recipes for many of the sausages that we find in the locality go back more than 100 years, and some come from the Mallorcan settlers who had the region back in the 1600s. The local artisan butchers jealously guard these recipes from the past, although they have also innovated and contributed his own recipes to a set of more than 20 varieties, 18 of which are reflected in a white book of Gata sausage that will also be presented on the 23rd.
On Saturday the 23rd in the new plaza of Gata de Gorgos we will be able to find more than 10 stands where you can buy tapas of all types of sausages, traditional oven products made with those sausages and also recipes presented by different restaurants in Gata. All washed down with local wines and Gatera craft beer. We will find stands such as that of the Montgó Beekeepers Association, which in addition to presenting and selling us their different types of honey will also present us with their own honey tapa and sausages.
We will also be lucky enough to try grilled sausages, which we will buy at each of the different butchery stands and grill on the common barbecue.
The artisan butchers Ca Curro, Ca Polaca, Ca Peixet and Silvestra will be in charge of presenting their different sausage specialties based on artisan recipes, some of them centuries old. On Saturday they will explain to us how each type of sausage is made, its specificities and we will also be able to try them all. Gata sausage takes care from the origin of the animal to which parts are chosen for each product or which spices are used to enhance the different flavors. Each sausage has its specific season and time for consumption, some of which take months to cure and when they are finished they cannot be replaced until the new year.
In addition to the butchers, as we have said, Cervesa Gatera will also be present at the fair with its different types of craft beer and some new tapas based on local sausage. We will also have the Marmun wine made from the harvest to the end by El Celler de la Marina and it can also be tasted at the sample, where a presentation of the same will be made.
The Arrels Racó Gastronòmic restaurant will present its famous wheat coca de la Marina, winner of the Olive Coke Competition, fermented with sourdough and other creations made from local sausages, such as Blanquet tartare.
Som Tapis will present a wide variety of coca de landa made with local sausages and different types of flour such as chickpea flour. He will also collaborate by selling products from local ovens. For example, Forn de Xaro will bring us its Socarrat bread and sobrasada empanadillas.
On the occasion of this first Gata Artisan Sausage Show, the Comerç de Gata association has drawn up a white book of local sausages that will be presented at the show and which also presents 18 different types of sausages and a few recipes proposed by restaurants, bars and local ovens
At the Show we will also be able to enjoy a round table moderated by the well-known gastronome Alfred Martínez and with the participation of local butchers that will help us understand the real value of local artisan sausage and the need to focus on safeguarding it for future generations.
EVENT PROGRAM, SATURDAY MARCH 23:
10 a.m. Opening / Inauguration
10.30 a.m. Presentation of the white book of Gata’s artisan sausage.
11 a.m. Round table: Artisan de Gata sausage: centuries-old recipes
unchanged Moderated by Alfred Martínez with the participation of local producers.
Demonstration of handmade sausage production live.
12 p.m. Showcooking by Ferran from the Arrels restaurant who presents cuttlefish noodles with teriyaki and sausage in the wok.
12:30 p.m. Presentation of “Blat de la Marina” on the traditional coca con esta harina.
1 p.m. Tasting of authentic baked rice with Gata sausage by La Pau Gata and Restaurante Arrels.
5 p.m. Showcooking by Ferran from the Arrels restaurant who presents cuttlefish noodles with teriyaki and sausage in the wok.
7:30 p.m. Presentation of Marmun wine from Celler de la Marina.
A great opportunity to enjoy local products in a good environment and from the hands of their producers.