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Xesc Reina

Charcutier Mallorca, Spain

Biography

A charcutier by trade, he is the enfant terrible of cured meats. Using black pigs raised on extensive farms, he has revolutionised the world of sobrasada, with long-matured pieces and a wide range of specialities. Reina is a benchmark in the sector.

Sessions

17:00h

Workshop with tasting | .

Re-evolution in charcuterie

Carme Gasull Journalist Presenter

Xesc Reina Charcutier Speaker

2025-11-03 17:00 2025-11-03 17:45 Europe/Madrid Re-evolution in charcuterie

30 years of provocation and leadership from the Oficis de la Carn Foundation School

Xesc Reina, an internationally renowned charcutier, will reveal all the secrets of cutting-edge charcuterie, accompanied by Josep Dolcet, an expert in the field. Together, they will offer us a unique session on fine charcuterie.
At the end of the session, there will be a tasting of the dishes prepared.

With the collaboration of the Guild of Butchers of Catalonia

This activity has free admission. However, in order to guarantee your spot in this activity, it's recommended to reserve a seat in advance. The reservation is €5 (VAT included).

Taller

Mon 3 17:00h - 17:45h Taller Free admission with option to reserve in advance

16:00h

Workshop with tasting | .

Black pork sobrassada from Mallorca, not Iberian

Carme Gasull Journalist Presenter

Xesc Reina Charcutier Speaker

2025-11-03 16:00 2025-11-03 16:45 Europe/Madrid Black pork sobrassada from Mallorca, not Iberian In this workshop, attendees will enjoy a comparative tasting of different types of sobrasada with varying maturation periods, led by the foremost expert on sobrasada, Xesc Reina. Taller

Mon 3 16:00h - 16:45h Taller Free access