Suzette already makes month of thirty years that discovered the handsome people of OSSERA in the Pyrenees Catalan. It liked him so much -the views on the vale and the mounts, the virgin nature, the full forests of mushrooms…- that goes quedar.treballa at the area, culturing aromatic and medicinal herbs ecological.

Han a lot of past years, at present his one small familiar company Herboristeria Nogué, with a small shop at the people. It offers a selection of aromatic herbs and medicinal herbs. The Climate of mount and the accurate handmade work, plantation, recol·lecció, dried and manipulation guarantees some medicinal and aromatic plants with all his aroma and better properties.

To guarantee the quality of his products, have the Registry of the Catalan Council of the Ecological Agrarian Production (CCPAE), Registry of health and a bacteriological control. At us liked us a lot can offer Suzette’s infusions at the ours restaurant.

They like us the natural products, echo and facts for persons how she, that knows , that has dedication and passion for the that makes and like this is very difficult, think impossible, that the things do not exit well!!!

At our restaurant will be able to enjoy of a lot of type of infusions, digestive, refrescants, afruitades, that give a toc round after a good meal.

At the middle of the street of Bagà there is an edifice that belongs at the Foundation Salarich Calderer. The door of the edifice is opened practically always and inside find Silvestre with his orchard and with that smell that arrives you of the tomatoes at his kills, of the lettuce already ready for being harvested… Ecological orchard that farms already makes a lot of years, now aided for his son.

You find lettuces, tomatoes, peppers, cucumbers, tender garlics, potatoes, beans, mellow onions, tomatoes cherry, parsley, and coriander.

Silvestre, an Andalusian man by birth, of some nine decades roughly, devoted his life at the mine and once jubilat devotes  at body and soul at taking care his orchard. It attends you always with a smile, likes him that you accompany it at his orchard and explains you that has at each place. It is proud of his orchard and the truth has reason to be proud.

Met like the of “Cal Rafilat”, his origins come from, of the farm of the same name sited at Sagàs, near Gironella, and of a soundly rooted family at the history of the Berguedà. Specialists at the elaboration of stuffings of tall quality since the year 1929, the experience and the “good make” have made the ones gross the trust and the fidelity of very a lot of customers, so much of the region and of the rest of Catalonia.

At Gironella’s his shop, Cansaladeria Mercè offers a wide gamma of elaborations artesanals and also fresh products of own slaughtering and also assist at most of fairs and traditional parties in and out of the region of the berguedà. Today, the third generation of this family has seized the thyme of the bargain, and this has permitted to increase the traditional offer with new and creative elaborations.

At Cal Rafilat make the slaughtering of traditional mode, serving as only of female porks and ecological porks.The elaboration is entirely handmade. They utilise only tripes natural and all the procedure is homemade.The drying, since 1929, make it at home, at the old part of the villa of Gironella. They have natural dryers and one of small of artificial. When the products exit of the dryer are revised one by one and envoys at Gironella’s his shop.

Xarcuters since 1941. They offer products of own elaboration and of maximum quality. One of our products preferred is the pork Ral d’Avinyó.

It is a new race of pork raised exclusively in Catalonia.

The Ral d’Avinyó is a crossing among a male Berkshire, Anglo-Saxon, and a female Duroc, another rustic species. It powers especially of corn. How it fattens more slowly, his meat is tenderr and saborosa. It is a big pork that at his maturity can weigh among 115Kg and 130 #kg and that needs some 7 months to fatten, seven more weeks that a white pork roughly.