High quality meat is one of the distinctive features of the gastronomy of La Selva. The fame of many butchers’ establishments stretches beyond the county’s borders.

Most of them still butcher meat from their own livestock or purchased from local livestock farmers, which means they know that they’re working with high-quality, natural products that have not been subjected to any artificial processes.

One product stands out above all others in this part of the world: the botifarra or Catalan sausage. Considered a sit-down dish rather than a cold cut, a proper botifarra from these parts is also known as a red botifarra, on account of its colour before cooking. This red colour changes to pink as it’s grilled or char-grilled. It’s also known as a raw or “good meat” botifarra. In some towns it’s hung to dry in the same way as llonganisses (dry-cured sausages). It’s then called secaïna and is typically eaten on Dijous Gras, the last Thursday before Lent.