In Gata de Gorgos, cured meats are more than just food —they’re a living tradition. In the village butcher shops, longanizas, blood sausages, and sobrasadas are still crafted the old-fashioned way: with time, care, and recipes passed down through generations. No shortcuts —just the skill and heart of people who take pride in their craft. The ones that does not use artificial additives, only natural seasonings.
Want to know how they’re made, what ingredients go in, and the stories behind each butcher’s counter? Click the image and explore the digital book all about Gata’s traditional cured meats. A real treat for your taste buds… and your curiosity.