A new association has been born in the region, the Associació de Xarcuters Artesans de la Marina. The group was formally established a few weeks ago by seven members from different towns in the region: four from Gata de Gorgos, one from Dénia, another from Ondara and one more from Vall de Laguar. And the entity already has its first date, the official presentation of the association next Friday, November 15, at 20:00 p.m., in the Guillem Agulló Multipurpose Room in Gata de Gorgos.
The aim of the association is to promote the artisanal sausages that have been made in the region for centuries and that are a sign of identity for its gastronomic culture. For this reason, the seven charcuterie makers seek to promote and defend the production of traditional sausages in an artisanal way, ensuring that the products are of proven quality and made without an excess of additives, preservatives or colourings, to guarantee that they are healthy.
The association also aims to find solutions to common problems in the sector, such as the profitability of these artisan products and the lack of generational change, which are fundamental aspects for the survival of this profession rooted in the culinary culture of the Marina.
Presentation of the Xarcuters Artesans de la Marina and 'Porca miseria: the meat trades'
Supporting the purpose of the young association, the chef from Dianense Pep Romany and the Catalan charcuterie master resident in Mallorca, Xesc Reina, will accompany the members in their presentation. During the first part of the event, Romany will be in charge of opening the event to present Reina's book, Damn misery: The jobs of the fleshThe charcuterie maker is renowned for his innovation in charcuterie in Spain and has revolutionised the production of sausages such as sobrasada, combining traditional methods with a modern and sustainable approach.
In his book, Reina sets out his philosophy on charcuterie, covering everything from basic concepts to a reflection on the past, present and future of the meat trade. Through his work, he narrates his evolution from a modest artisan workshop to the creation of avant-garde products, including what he calls "gastroplastics", his most creative facet.
The book also rescues almost forgotten traditional recipes such as master's whip and local sausages such as chorizo perro canario or chosco de Tineo, in order to dignify these products and reintroduce them into the current market.
Reina reflects on the demands of the contemporary consumer, who increasingly demands more natural and less processed products. This approach is in line with the objectives of the Associació de Xarcuters Artesans de la Marina, which seeks to revitalize the charcuterie tradition of the area while adapting to new times and palates.
With this presentation, the association aims to take its first step towards consolidating a project that vindicates the value of artisanal sausages as an essential part of the gastronomic heritage of the Marina.
Could you put where they sell them, the market?
In order to be able to purchase the sausages, I think it would be useful to indicate the names and addresses of the participating butchers.