A master charcutier and passionate lover of cured meats, he was a teacher and director of the Escola de la Carn, an institution affiliated with the Gremi de Cansaladers i Xarcuters (Butchers' and Charcutiers' Guild). He has published what some consider to be the bible of Catalan cured meats: Manual de Cansaladeria i xarcuteria Catalana (Manual of Catalan Butchery and Charcuterie).
