Xesc Reina, the butcher who has revolutionized sobrassada

Xesc Reina is above all a creator of flavours, illusions and a restless professional.
Master Artisan Butcher by the Generalitat de Catalunya and Master Artisan Butcher-Stuffer by the Balearic Government.

Xesc started in the butchery-delicatessen sector at the hands of a professional who transmitted to him the trade and experience of traditional delicatessen. Later he settles on his own, where he begins the search for new manufacturing techniques, new products and developing the first creations. Trained in schools and workshops in France, among others, he has been incorporating brushstrokes of ingenuity into his products.
In 1990 he became one of the leading teachers at the School of the Butchers Guild of Barcelona, where he has taught more than 50 courses to date and from which, together with Josep Dolcet, another benchmark at the School, his first book El llibre de les botifarres crues. He is also the author of the book Potatoes. Shapes, colors and other possible gastronomies.

Union schools from the different Spanish provinces have counted on Xesc on numerous occasions, to be able to show unionized butchers-butchers, different ways of working their meat products, making their presence at the sales counters more attractive and striking. Creative and imaginative person, who does not hesitate to make his ideas, criteria, recipes and even ways of working available to any professional in the sector.
to improve the quality, attractiveness and flavor of charcuterie products.