An initiative of the Garrotxa Hospitality Association to promote the consumption of local pork
From March 1 to 17, thirty restaurants and bars in La Garrotxa will offer their customers tapas and dishes made with pork as the main ingredient. This is the second edition of Porcus Refinatus, a campaign promoted by the Garrotxa Hospitality Association to raise awareness of the quality and variety of pork produced in the region. The first edition took place last autumn and was well received by the public.
The Brownest Plate and the Porkest Tapa
The establishments participating in the campaign will offer two options: the Plat més Marrà and the Tapa més Porca. The first consists of a pork dish that will be part of the restaurant’s menu, while the second is a tapas that can be tasted for four euros. The dishes and tapas are made with different parts of the pig, from the most traditional to the most innovative, and with recipes that combine home cooking with gastronomic creativity.
The participating establishments
In Olot, the restaurants and bars that are part of the campaign are: La Brasera, La Mallorquina, La Vermuteria, Wabi Sabi, La Cuina de l’Orfeó, Can Blay, Alba 2008, La Vinoteca, La Deu, La Moixina, La Quina Justa, Eko, Els Amolls, Les Pedretes, La Perla, B-Crac Solfa, Boccafina and B-Creck Plaça Clarà. In the rest of La Garrotxa, the following participate: Hostal dels Ossos, Ca la Matilde, Sant Miquel de Sant Esteve d’en Bas, L’Hostalet, Can Xel, Ca la Carmelita, Mas Siubès, L’Arcada de Fares, Cal Sastre , Can Morera de les Preses and Can Vergés de Batet.
A tribute to the pig producers of La Garrotxa
The Porcus Refinatus campaign not only wants to be an opportunity to enjoy pork gastronomy, but also a recognition of local producers who work to offer a quality and environmentally friendly product. For this reason, in the campaign’s information brochure, a space is dedicated to explaining who some of the Garrotxin producers are who supply the participating establishments. The Garrotxa Hospitality Association also plans to organize, in the near future, gastronomic days dedicated to pork.
A lifelong casserole cooking workshop
As a complement to the campaign, the Garrotxa Hospitality Association has also scheduled a lifelong casserole cooking workshop, which will take place on Tuesday, March 5 at 6 p.m. in the Aula Cuina in Plaça Mercat of Olot. The workshop will be given by Felip Hontoria from Ca la Matilde de Sant Feliu de Pallerols, Jordi Vilarrassa and Fermí Corominas, placers of Plaça Mercat. Attendees will learn how to prepare traditional dishes such as the casserole of meat, the casserole of beans with sausage or the casserole of cabbage and potato. To sign up, send a whatsapp to 607401947, as places are limited.
A raffle of 50 euro vouchers in pork products
Finally, the Garrotxa Hospitality Association also wants to reward its followers on social networks with a raffle of 14 vouchers of 50 euros each for batches of pork products from different butchers and sausages in the region. To participate, just follow the @garrotxahostalatge account on Instagram or Facebook and keep an eye out for the posts that will be made during the campaign. The winners will be able to collect their vouchers at Vilarrasa, Gori, Masó, Planagumà, Vila, Corominas and Eco Riera butchers and sausages.