The Santa Pau beans, grown in volcanic soil near this town are very appreciated for its fine flavor and the little cooking time they need. These pulses are small, with a very thin skin .Once cooked, are tasty in the mouth with a fine texture, very soft and genes . It is usually sown in the first week of June in the second half of July and the harvest is in September.

The buckwheat is also known by the names of buckwheat grain, corn black, wheat. It is sold raw to bakeries and grocery stores in towns where it occurs. In the form of flour, also distributed to stores specializing in vegetarian and dietetic products. Also found in the form of porridge, preserved in salt and water.

Is white corn flour, grain traditionally grown in the county before that was associated with periods of famine. In recent times the recovered Farro as distinctive culture and its nutritional and culinary qualities. The varieties that are used to prepare the Farro are the white corn, the finest taste, the molar corn, and corn on the cross. The most common, but because it is more productive is the maize yellow.

Originally a product was grown at country houses as mere subsistence resource, which used to end in one bowl. Today, few products are prestigious, prized for its delicate flavor. The turnip is a tuber black leather black and white flesh, long and thin, a length of about 20 cm. It collects and consumed during the winter until March. It is most fine and delectable than the other varieties of turnips.

Although it was not a growing majority in recent years the potato has gained prominence in agricultural production in the Vall de Bas . The traits attributed to this potato differentials have nothing to do with the variety, are grown as commercial varieties, but the soils because they are longer time underground, as it considers potato usually win in taste if older.

Also known as pink tomato is a variety that has undergone a revival in recent years. The tomato is a vegetable Montserrat sensitive and low productivity, high caliber, quite empty inside, external color pink and has a pumpkin, with rounded and smooth undulations. Have a happy and refreshing and slightly dolcenc pulp. The ideal time for this product is in April and October, months after harvest.

Feeding flock of sheep is only top quality feed (in addition to straw and forage) and milk. In the case of fattening sheep, the animal must be logged in exploitation between four and seven weeks and have a fattening period (only feed premium) for a period exceeding 30 days. The meat from these lambs is more flavorful brews and the best support for its consistency.

The calves and fattened calves at the same farm-based animal feed and fine products as cereals and legumes. To achieve a good transformation of muscle in meat quality, slaughter and processing is done in slaughterhouses approved and supervised by the Regulatory Board. Transport is respectful of animal welfare. Slaughtering and butchering are done in a traditional manner, to maintain quality produced.

It is a dry sausage of pork ribs (being replaced in some culinary preparations) produced traditionally domestic. It is a kind of dry sausage flavor intense and penetrating. Made with beef bones and ribs of pork, salted and empebrats and crushed. After leaving the mixture stand for a few days, s'emboteix right and left drying for a month before being consumed.

This cheese is made from sheep milk and handcrafted from raw milk. Lactic coagulation and soft passes a ripening time of about 8 weeks in the cellar. It is produced from spring to autumn. It is a hard cheese, softly, and consistently tight. Outside is yellow with a thin skin and smooth, waxy appearance, with no crack. The flavor is intense and a bit spicy.

Products made from pasteurized goat milk from farms in the county, and curdled with vegetable rennet or animal. Formerly its production was a traditional activity in the homes of farmers with livestock. We started working on a commercial 16 years ago.

Baked round pastry " Tortell d'Olot "
Bread baked in firewood oven
Ratafia (liquor from wallnuts and aromatic herbs)
Aromatic Herbs
Mushrooms 
Cottage Cheese
Yoghurt