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Osona, the county, is a food destination par excellence, local ingredients and traditional Catalan dishes all to be found within the county limits. Top producers and providers, from family to Michelin-starred restaurants, have been brought together. This is farming land and you'll soon notice the benefits when you're sampling Osona's food.
Osona is well-known around by its gastronomy and their local food, especially la llonganissa (cured pork sausage) and other pork sausages (pernil dolç, sommaia, secaiona, bulls...).
La llonganissa de Vic is our most famous product, but we also have many more sort of pork sausages. Cheese, beef and pork meats, local bread cooked in a firewood oven, mushrooms, vegetables and garden produce are also worth highligting.
Our basket approaches our local succulent and tasty produce from our small local producers directly to you.
Ask for your basket prior to your stay and you will find it waiting for you on arrival. You will enjoy the experience of tasting our fine selection of local food.
You will find the products in the house properly presented and cooled if necessary.
Artisan goat’s milk cheese with fine herbs is made by Formatges de Muntanyola.
It perfectly combines with dry white wine.
This is a 3 weeks matured cheese with a soft and pleasant flavour enriched with the many herbs flavours.
The Vic sausage is one of our oldest meat products in Catalonia and one of the most popular in our county, Osona.
It is made of prime cuts of lean pork chopped with bacon, seasoned with salt pepper and other spices and all together covered by natural casing.
They process of curation takes about 6 weeks minimum.
The air of la Plana de Vic dries them and gives them that special taste so appreciated.
Weight 200g
Fuet is made with top quality pork meat seasoned with salt, pepper and other spices all together cased in small intestine.
The process of curation takes about 8-10 days.
The air of la Plana de Vic dries them and gives them that special taste so appreciated.
Weight 150g
The xomalla is elaborated with lean pork salted with salt, spices and red pepper which makes it different.
It is the result of mixing fuet with chorizo, and it is not spicy. It is also cased in small intestine.
The process of curation takes about 8-10 days with the air of la Plana de Vic.
Weight 500g
Sort of black pudding sausage elaborated with pork prime cuts, pork giblets and pork blood.
It is seasoned with salt, pepper and cased in natural intestine.
It is cooked and then dried some days.
You can eat it with bread with tomato, and also grilled or fried
Sort of White pudding sausage elaborated with pork prime cuts, pork giblets, fresh eggs and potato starch.
It is seasoned with salt, pepper and cased in natural intestine.
It is cooked and then dried some days.
You can eat it with bread with tomato, and also grilled or fried
Weight 800g
Round rustic bread made with wheat flour, rye flour, water, salt, natural sourdough and cooked in a wood oven.
It is soft and tasty inside, and the crust is thick and crispy
This bread keeps soft for many days, so we suggest that you buy it in one piece, without slicing.
It’s very nice with tomato and olive oil.
Weight 2kg
Elongated rustic bread made with wheat flour, rye flour, water, salt, natural sourdough and cooked in a wood oven.
It is soft and tasty inside, and the crust is thick and crispy .
This bread keeps soft for many days, so we suggest that you buy it in one piece, without slicing.
It’s very nice with tomato and olive oil.
With a thin and crispy dough.
It tastes a bit caramel and it’s long shaped.
People eat "la coca del forner" either for breakfast or for tea, with some chocolate, hot chocolate or milk, and we recommend you to eat it the same day as it tends to harder a bit. If so, just put it in the oven just before eating it.
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