A breeder of He spoke (Baix Empordà) and producer of Sant Esteve de Guialbes (Pla de l’Estany) came together to create the The frist sausage from Catalonia made from wagyu meat. Aleix Parnau decided to “reinvent himself” and start relaunching 12 years ago calves of this Japanese breedwhich is characterized by the amount of fat infiltration into the meat.More than a decade later, the direct sale of fresh meat to restaurants has become one of the main sources of income, being the only one dedicated to it in the Girona region. Now, though, it has teamed up with Casa Mundet in sant esteve de Guialbes to produce the first sausages made from wagyu meat. For now they do whips, sobrassades, bayonet and chorizo.
From the laboratory that Jordi Ginabreda has in Sant Esteve de Guialbes comes an “exclusive” sausage from Catalonia. And right now it’s the only place you can find wagyu sausage in the entire country and one of the few places in the rest of the state. Ginabreda explains that the idea came from helping Aleix market fresh meat from this breed that he has been raising for a dozen years. “We thought we could innovate, do something different and we decided to bet on wagyu sausages,” explains.
The reality is that the process does not differ at all from the products they make with pork, but they make it clear that the result “has nothing to do with it”. “Pork is harder, narrower, while wagyu, because it has so much infiltrated fat that you can find it immediately and it tastes much better.” explains.
Albert Pernau on his farm in Parlavà /ACN/Gerard Vilà
Sausages which are obviously much more expensive. Such as, the whip costs 28 euros per kilo or the bayonet at 40. “They have the right price, they are very high quality products,” explains Ginabreda. Though, the producer explains that he sells everything he produces, which is still “a very small quantity” and does not even consider the possibility of opening up to markets larger than the local one.At the moment you can find bayonet, sausage, whip and wagyu sobrassada.
An “important” expense.
It should be borne in mind that there is very little wagyu meat and other the fattening of these animals takes much longer and costs more than that of a calf, for example, of the Friesian breed. In this sense, breeder Aleix Parnau explains that this is a ”very critically important” expense for the farmer. First of all, it must be kept in mind that animals are only slaughtered when they are between two and a half and three years old. This makes the product very expensive, as in the fattening of Friesian cows it lasts a maximum of one year and then the animal is sacrificed.
wagyú sausage maker Jordi Ginabreda in his workshop /ACN/Gerard Vilà
The band, the forage given to the Wagyu breed is different, more expensive and is ultimately combined with oils in order to guarantee the correct infiltration of fats into the meat. “All this makes it much more expensive, but we are talking about a very high-quality product,” Parnau emphasizes.
all sold
Aleix Parnau’s farm is the only one in the Girona region dedicated to the breeding and sale of wagyu meat. Naturally he does it directly in the places that buy from him, which are mostly restaurants in the demarcation. Once a specimen has been slaughtered, they package the meat and sell it to restaurants. “We sold everything,” he points out.
“There is more and more demand and the production we have is ridiculous compared to the demand in the Girona region”, explains the farmer, who recognizes that the price is higher than that of normal beef, but that the profit made from producing a piece of wagyu with the quality that is needed is inferior.
How has the introduction of wagyu sausage impacted traditional Catalonian cuisine?
Interview: Creating Catalonia’s First Wagyu Sausage
Editor (Time.news): Welcome, everyone, to another engaging edition of our expert interviews! Today, we’re joined by Aleix Parnau, a pioneering breeder of wagyu cattle in Baix Empordà, and Jordi Ginabreda, the innovative producer at Casa Mundet in sant Esteve de Guialbes. Together, they’ve launched the first wagyu sausage in Catalonia, a game-changer in the culinary landscape. thank you both for being here!
Aleix Parnau: Thank you for having us!
Jordi Ginabreda: It’s great to be here. We’re excited to share our story.
Editor: Aleix, let’s start wiht you. You’ve been breeding wagyu cattle for over a decade. What inspired you to get involved in this niche?
Aleix Parnau: Well, 12 years ago, I decided to reinvent myself. I recognized the unique qualities of wagyu meat, particularly its fat infiltration, which creates an incredible flavour profile. It was about creating something special and offering the Girona region a culinary experience that was previously unavailable.
Editor: That sounds like a notable commitment! How did that journey lead you to collaborate with Jordi for the sausages?
Aleix Parnau: The idea to partner with Jordi came about as we explored ways to market my fresh meat effectively. I wanted to reach a broader audience, and that’s when we thought, “Why not innovate?” Sausages made from wagyu would be something unique, and I knew Jordi had the expertise to help bring this vision to life.
editor: Jordi, with your background in producing traditional sausages, what were some of the challenges you faced while creating the wagyu sausages?
Jordi Ginabreda: The process itself is similar to our traditional methods with pork; though, the results are remarkably different. Wagyu has a distinct richness and flavor, so we had to carefully adjust our recipes to accommodate that. the goal was to maintain the quality while ensuring that the unique characteristics of wagyu shone through in the final product.
Editor: It’s captivating that the technique didn’t change much! Can you tell us about the types of sausages you are currently producing?
Jordi Ginabreda: Absolutely! Right now, we’re offering a variety of sausages: whips, sobrassades, bayonets, and chorizo—all made with 100% wagyu meat. Each product is crafted to highlight the luxurious texture and taste of the wagyu, providing a wholly different experience from traditional sausages.
Editor: That’s exciting! Given that this is the first wagyu sausage in Catalonia, what has the response been from local chefs and consumers?
Aleix Parnau: The response has been overwhelmingly positive. Chefs are particularly interested in the quality and the exclusivity of these sausages. They appreciate the innovation and are eager to incorporate them into their menus. For consumers, it’s a new and luxurious option that they haven’t seen before, and they’re curious to try it!
Editor: It sounds like you’re tapping into a market that appreciates high-quality, unique products. What does this mean for the future of wagyu production in Catalonia?
Aleix Parnau: I believe this collaboration marks the beginning of a new culinary era for us. It opens doors for more experimentation and innovation within traditional Catalan cuisine. We are just starting to see the potential demand for wagyu products, and as we grow, I hope it will inspire others to explore similar ventures.
Editor: That’s a compelling vision for the future! To wrap up, what advice would you both give to aspiring food producers looking to innovate in their own fields?
Jordi Ginabreda: Be brave and don’t shy away from trying something different. Innovation often comes from the willingness to experiment and learn from failures.
Aleix parnau: And I would add, stay true to quality. Quality should always be at the core of what you do. It’s what sets you apart in a crowded market.
Editor: Fantastic insights! Thank you, Aleix and Jordi, for sharing your journey with us. We can’t wait to see how the wagyu sausage tantalizes taste buds across Catalonia and beyond!
Aleix Parnau & Jordi Ginabreda: Thank you for having us!