Salgot Fuet Llaminets are a tasty cocktail sausage, ideal for serving as a snack in parties.
These mini cocktail sausages are sized to be eaten whole. Although rich in spices, the long curing process produces a mild
flavour. They are an ideal aperitif product, accompanied by sun dried tomatoes or grapes. They also work well skewered with cherry tomatoes and grapes. They work well for decorating dishes or accompanying salads.
This product works very well with white wines, sparkling rosés and especially with Garnatxa white wine from the Terra Alta area of Catalonia.
1.5Kg Plastic Container / Keep refrigerated and once opened keep in an air tight container in the refrigerator, consume within 1 week / 3 months shelf life
In the year 1928, in a house located in Aiguafreda’s Main Square (Plaza Mayor), Antoni Salgot created a small cold meats company, which today continues to function as a workroom. His innovative and growth-focused spirit led him to purchase the first automatic cold-rooms imported from the United States. He helped introduce a pig breed from England called Large-White, it was a real qualitative leap for the cold meats business at that moment in Catalonia.
In 1964, Pere Salgot, Antoni’s son, took over and began the task of expanding the brand and positioning it in the market. The constant quality improvement was one of his important challenges. He was a co-founder of the Botifarra Catalana D.O, promoter and later Chairman of the Catalan Federation of Meat Industries (FECIC) and promoter of the Vic Sausage PDO. He brought changes in production systems: new processes, new recipes … which soon earned recognition from the community in the form of awards such as the Gold Medal for Catalan Agriculture.
Currently, Valeri Salgot runs the company representing the third generation of butchers from Aiguafreda. He operates with the same drive and values than his predecessors. In addition to being Chairman of Embotits Salgot, he continues to be connected to the most representative agents in the industry; he is a member of the Board of Directors of the Catalan Association of Meat Industries (ACIC), Vic Sausage PDO and the Catalan Gourmet Cluster.