Brothers Joan Prat and Carles Prat secured the victory with their truffled Donegal, a traditional cured meat that stood out among twelve competitors. The judges praised the perfect integration of the truffle aroma, a result achieved after months of technical trials to prevent the heat from destroying the delicate scent of the fungus.
“"It makes you believe more in what you do. It is a boost to keep going."
Founded in 1991, the business has evolved from a local shop to a key supplier for 60 restaurants. This award highlights the value of small artisanal workshops in Catalonia, proving that high-quality gastronomy can emerge from small rural municipalities through dedication and respect for traditional methods.
