Making sausage at an altitude of 1,700 metres ensures that unique, natural taste.
Cal Jordi follows tradition to make cured meats the way their grandparents used to make them. From sausages such as llonganissa to secallona, white and black botifarra, bull sausage made with liver, carnetes, as well as tongue and kidney, all the products that come from their workshop are made using top quality raw materials, following artisanal processes, with no preservatives or chemical colourings.
Cured meats are an important part of Andorra's gastronomic heritage, and Cal Jordi wants to ensure the appetite for traditional products is not lost.
Location and contact
Cobert de Cal Jordi
(+376) 727 firstname.lastname@example.org
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