The Sant Pau restaurant is built on the personal and professional development of two people from Sant Pol de Mar, Toni Balam and Carme Ruscalleda. They started working together in 1975 in the grocery store owned by Ramón Ruscalleda and Nuria Serra. It was from there that they gathered up the courage to create the Sant Pau – Carme Ruscalleda in 1988, a restaurant that is committed to quality and originality. Continue reading
The Economic and Commercial Office of the Spanish Embassy in Beijing is preparing for a very special event on November 30th: its 2nd annual ham-cutting contest. Continue reading
Hog futures rose 22 percent in the last six weeks before cooling off slightly this week, a rally that was not only attributed mainly to China but also to McDonald´s, according to commodity traders in Chicago. Continue reading
Back in the the early 90s, UK magazine The Face was the coolest thing on the planet. In this magazine, Eva Herzigova was photographed as a butcher. Eva Herzigova, blood-smeared, washed out and holding a lump of bloody mince meat. Continue reading
Mangalitsa is a breed of pig grown especially in Hungary and the Balkans known as a curly-haired hog, descended directly from wild boar populations. With their abundant fat, these pigs were all the range a century ago.
The price of pork in China has been pushed up by a rise in labour costs, higher feed prices and a drop in pig numbers. China will release pork reserves into the market when needed to help stabilize prices as the country struggles to contain inflation. Continue reading
According to the geneticist Greger Larson of Durham University in the UK and Leif Andersson of Uppsala University in Sweden, pigs developed their bright coat colors after domestication. Continue reading
The Gascon is a rare breed of domestic pig which has survived in the more mountainous and remote regions of France. In the Midi-Pyrénées region, the Gascon survives as probably the most ancient breed of pig in France. Continue reading