Xesc Reina: Sobrasada as Culture, Territory as Identity

Xesc Reina is the master charcutier who has revolutionized the sausage-making tradition in Spain, becoming an undisputed leader in innovation and the revival of historical meat products. From Mallorca, where he works as a consultant and head of production at Can Company, he has rescued medieval sausages, reinterpreted forgotten recipes, and elevated sobrasada to a cultural symbol with international reach.

Recognized as a Master Craftsman by the Generalitat of Catalonia and the Government of the Balearic Islands, he has trained thousands of students in Spain and in countries such as Germany, Peru, and Costa Rica.

His creations have been awarded some of the most prestigious prizes in the sector: from the Gastroactitud Award for innovation to the Guida Salumi di Emilia Romagna distinction, which named him “Grand Master of Salumeria” and “Ambassador of Italy in Spain”. In 2022, Tapas magazine (Forbes) included him among the 25 most influential people in Spanish gastronomy.

His culminating work is “Porca Miseria” (2025), a monumental 464-page treatise that condenses decades of research, creativity, and passion for charcuterie. With this book, Reina offers a compendium that combines classical tradition with the avant-garde, placing charcuterie in its rightful place within contemporary gastronomic culture. Xesc Reina explains the fundamentals of charcuterie, its processes, and techniques in a straightforward manner. Through the butchering of the pig

With a career marked by excellence, innovation, and respect for local produce, Xesc Reina embodies, like few others, the capacity of the region to generate added value and project itself to the world through its gastronomy.

Presentation: Monday, November 10
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Title:Local Produce as Added Value