─ ARTISAN WORKSHOP B2B

12h

MARINATING

4h

SMOKING

7h ≤75°C

LOW TEMPERATURE

The meat your chef would wish
they’d cooked themselves.

Specialists in artisan smoking and low-temperature cooking. Workshop-made product for restaurants and retail outlets.

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HACCP CERTIFIED

Technical data sheets available

LOW-TEMPERATURE COOKING

Up to 7 hours

FINE WOOD

Wood with no additives

 COLD CHAIN

Food safety

VACUUM-PACKED

Optimised shelf life

─ OUR PRODUCTS

The range your kitchen
needs.
Herb Chicken

Herb chicken, smoked and cooked at low temperature for traditional palates.

Spicy Chicken

Spicy chicken, smoked and marinated for 12h in Asian spices.

Pork Cheek

Pork cheek slowly cold-smoked with natural woods and no additives.

Aubergine Stuffed with Meat

Slowly baked aubergine filled with cold-smoked meat and gratinated with melted cheese.

Aubergine Stuffed with Vegetables
Aubergine for vegetarians, filled with smoked vegetables and gratinated with melted cheese.
Meat Cannelloni

Cannelloni with the special touch of a filling of smoked meat cooked at low temperature, for the most gourmet palates.

Spinach and Goat’s Cheese Cannelloni
The vegetarian option for gourmets who don’t want to miss out on smooth, creamy cannelloni with the intense touch of goat’s cheese.
Patates d’Olot

The classic Olot-style potatoes, but filled with low-temperature smoked meat. Tradition taken to gourmet level.

Spinach Patates d’Olot
We bring vegetarians the classic Olot-style potatoes, filled with spinach so they can enjoy the tradition too.

─ OUR PHILOSOPHY

Patience, Smoke
and Precision.

01

Extended Marination
We marinate the meat with an exclusive combination of spices and herbs until it reaches the optimum condition to move on to the smoking process.

02

Real Smoke from Fine Wood
Selected woods that bring authentic nuances. Zero chemical additives, zero artificial flavourings. Pure smoke.

03

Low Temperature (≤75°C)
We cook for hours until the collagen turns into a silky, melting texture. The texture that dissolves in the mouth.
DISCOVER THE TECHNIQUE
Temperature Curve — 7h
75°C 0°C 7h Heating Stability
Actual temperature
Limit ≤75°C

─ FOR PROFESSIONALS

Your gastronomic
partner.

For Food Service

A product reheatable in minutes with five-star results. It cuts waste and staff time in the kitchen.

For Retail

Vacuum-packed formats with maximum food safety and optimised shelf life, with no loss of organoleptic quality.

Bespoke

Exclusive smoked products and specific cuts for your menu’s requirements. We’re the extension of your kitchen.

─ FAQ

Everything you need
to know.

As a B2B supplier, transparency is our commitment. Here are the answers to the most common questions.

ALL FOOD SERVICE QUESTIONS ALL RETAIL QUESTIONS
We recommend an oven at 200°C for 10–15 min, bain-marie or sous-vide at 65°C. Every product includes reheating instructions on its technical data sheet.
21 days refrigerated (0–4°C) from the production date. Retail formats have their own specific shelf life shown on the label.
Every project receives a tailored business proposal based on the type of business and its operations.
Need the full catalogue with pricing?
Get in touch and we’ll send you technical data sheets, wholesale prices and distribution terms.
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