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A family butcher shop with over fifty years of history

Embotits Vilanova keeps a way of working passed down from generation to generation.

From Can Nou to the Tortellà workshop

In Tortellà, in the Garrotxa region, Embotits Vilanova champions over fifty years of family craftsmanship, with a method of making cured meats that prioritizes trade knowledge, process control, and the continuity of homemade recipes. Its journey connects the rural origins of the home with a butcher shop that maintains a direct relationship with customers and the restaurant industry.

A family history rooted in the Garrotxa

14/10/26

The story of Embotits Vilanova begins at Can Nou, a farmhouse located at the foot of Bassegoda. This family heritage has reached the current butcher shop and workshop in Tortellà, driven by the desire to preserve the recipes and processes learned at home.

The company’s philosophy is summed up in its own motto: “We are not a small factory, but a large butcher shop.” More than a matter of dimensions, it expresses a way of understanding the activity: maintaining the maker’s criteria, knowing the product, and preserving direct customer service.

One of its differential traits is the control of the entire production chain, from the slaughterhouse to the workshop, the natural drying room, and its own store. This structure allows the business to intervene in the different stages of production and curing, maintaining a close bond with those who buy and taste its products.

The value of keeping the craft alive

The recognition of Embotits Vilanova has been built largely through word of mouth. The house attributes part of this journey to the chef Duran del Portús, who helped spread the word about their cured meats. Over the years, the products have also reached benchmark restaurants, such as Via Veneto in Barcelona.

This trajectory reflects the value of a model that does not separate production from customer knowledge. In a sector where production scale can make a difference, Vilanova champions a charcuterie rooted in tradition, with control over the process and an identity built over generations.

An emblematic dry sausage and a proprietary pantry

The llonganissa de pagès (country-style dry sausage) is the house’s most representative product. Made with meat from Girona, Mediterranean salt, Tellicherry pepper, and natural casing, it is characterized by slow curing and the development of natural mold. The spicy version expands on this specialty, born from a family anecdote.

The repertoire also includes white and black botifarres, pancetta, pork neck, loin, and chorizo, alongside traditional preparations such as the bufa and the piumoc or sac d’os (bone sack), a specialty linked to the pig slaughter culture that deserves its own place within the house’s charcuterie heritage. Also notable is the Garrotxa-style sobrasada, made with a lean meat base and designed for slicing rather than spreading.

Gourmenials Signature

Embotits Vilanova is a family butcher shop that has preserved a way of working based on craftsmanship and process control. The llonganissa de pagès is its calling card, but the piumoc and other traditional preparations allow visitors to discover the breadth of a pantry deeply rooted in the Garrotxa.