The fusion of tradition and gastronomic innovation
As part of Thursday Fat and Carnival Week, a new culinary proposal has been presented in the Penedès. The prestigious company Ca l’Estevet d’Ordal has been associated with Cal Padrí de la Múnia, specializing in the breeding of duck of the Penedès, to create an egg sausage that incorporates roast of this duck, accompanied by plums and pine nuts. This collaboration seeks to revitalize local traditions with an innovative touch.
A product recognized for its quality
The egg sausage with a duck duck roast of the Penedès has won a prominent recognition in the 10th edition of the Craft Egg Sausage Contest. Organized by the Brotherhood of Gras and Magre, this contest seeks to celebrate the art of meat products in Catalonia and promote creativity among artisans in the sector.
The value of local raw materials
With top quality ingredients and a craft process, the new sausage is not only a deliciously innovative dish, but also celebrates the gastronomic richness of the territory. Enric Rosell de Ca l’Estevet emphasizes the importance of incorporating a product as emblematic as the duck duck roast, which represents Catalan festive cuisine.
Commitment to sustainability and territory
The County Council of the Penedès, since 2010, has been part of the Terra Products Network, an initiative of the Diputació de Barcelona that aims to strengthen the local companies dedicated to the production of quality food. This network seeks to enhance the competitiveness of companies, while making the territories more attractive and sustainable.
A future promised for local gastronomy
With initiatives such as the creation of egg sausage with a duck duck roast, the Penedès not only preserves its gastronomic traditions, but also is committed to innovation and collaborative work between local producers. This not only enriches the culinary supply of the region, but also contributes to the sustainability of the food sector.
