We do the
cooking.
You eat.
Workshop-made dishes prepared for up to 19 hours with fine woods and cooked at low temperature.
Hours and hours.
And more hours.
We choose well
Cuts of known origin, with just the right fat to withstand hours of slow cooking.
12h marinating
Herbs and spices that reach the heart of the fibre. No rush, as it should be.
Real smoke
Fine woods. No artificial flavourings. Fire and firewood.
Low temperature
≤75°C for hours. The collagen melts away, and so does the meat — in your mouth.
Choose. Order.Heat.
Repeat.
Nine dishes made in our workshop with hours of patience. Order them and we'll bring them to your door, or buy them at your trusted shop and heat them up in 15 minutes. We've already done the hard part.
Spiced chicken
Marinated 12h in Asian spices. For those who like a bit of a riot in their mouth. 🌶️
Herb chicken
Aromatic herbs and fine wood smoke. The classic version, but like you've never tasted it. 🌿
Pork cheek
It falls apart on its own. You won't even need a knife. 15 min in the oven and prepare to be amazed. 🤌
Aubergine stuffed with meat
Aubergine + smoked meat + melted cheese = Sunday dinner any day of the week. 🍆
Aubergine stuffed with vegetables
Smoked vegetables, melted cheese, no compromises. Smoke is vegetarian too.
Meat cannelloni
Grandma's dish, but the filling is meat smoked for 4h. Spoiler: it's outstanding.
Spinach and goat's cheese cannelloni
Creamy, smooth, intense. For vegetarian gourmets who don't settle for less.
Patates d'Olot
The classic Olot-style potatoes, but with smoked meat inside. The usual ones, only different. 🥔
Spinach Patates d'Olot
The veggie version. Just as good, just as creamy. No excuses.
You open
the fridge.
You dine like chefs.
Are you a professional?
If you run a restaurant, a gourmet shop or a retail outlet, we have another place for you: B2B pricing, technical data sheets and logistics designed for your kitchen.
Go to the Professional Channel →We answer your questions.
Oven at 120–200°C for 10–15 minutes (depending on the dish), bain-marie or sous-vide at 65°C. Every piece comes with specific instructions on the label so it turns out just like in the workshop.
21 days refrigerated (0–4°C) from the production date, thanks to vacuum packing. The exact date is shown on the label.
We're expanding our network. Write to us and we'll point you to the nearest gourmet shop or supermarket that already stocks us.
All our products are gluten-free. Full allergen labelling and nutritional values appear on every pack, in compliance with HACCP regulations.
Yes. If you don't eat it within 21 days, you can freeze it in its vacuum pack with no significant loss of quality. Thaw it in the fridge 24h before reheating.